Tagine of Squash and Chickpeas with Mushrooms

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I love the unusual combination of flavorings in this dish. The tastes of the cinnamon and ginger really come through, and the  bittersweet mixture of lemon and honey, with a sprinkling of currants, adds a perfect finish.  Serve this over whole-grain couscous to complement the Middle Eastern flavors.  Add spinach or Swiss chard to complete the meal.

 

Tagine of Squash and Chickpeas with Mushrooms
Serves 6
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Ingredients
  1. • Medium to large (31⁄2 to 5 quart) slow cooker
  2. 1 tbsp oil 15 mL
  3. 1 onion, finely chopped
  4. 2 carrots, peeled and diced (about 2 1 cup/250 mL)
  5. 4 cloves garlic, minced
  6. 1 piece (2 inches/5 cm) cinnamon stick
  7. 2 tbsp minced gingerroot 25 mL
  8. 1 tsp ground turmeric 5 mL
  9. 1⁄2 tsp salt 2 mL
  10. 1⁄2 tsp cracked black peppercorns 2 mL
  11. 1 can (28 oz/796 mL) tomatoes with juice, coarsely chopped
  12. 3 cups cubed (1 inch/2.5 cm cubes) peeled butternut squash or pumpkin 750 mL
  13. 2 cups drained cooked chickpeas 500 mL
  14. 8 oz cremini mushrooms, stemmed and halved 250 g
  15. 1 tbsp liquid honey 15 mL
  16. 1 tbsp freshly squeezed lemon juice 15 mL
  17. 1⁄4 cup currants, optional 50 mL
Instructions
  1. 1. In a large skillet, heat oil over medium heat. Add onion and carrots and cook, stirring, until carrots are softened, about 7 minutes. Add garlic, cinnamon stick, ginger, turmeric, salt and peppercorns and cook, stirring, for 1 minute. Add tomatoes with juice and bring to a boil. Transfer to slow cooker stoneware.
  2. 2. Stir in squash, chickpeas and mushrooms. Cover and cook on Low for 8 hours or on High for 4 hours, until vegetables are tender. Discard cinnamon stick.
  3. 3. In a small bowl, combine honey and lemon juice. Add to slow cooker and stir well. When serving, sprinkle with currants, if using.
Notes
  1. Tips
  2. I prefer a strong gingery flavor in this dish. If you're ginger-averse, reduce the amount.
  3. For this quantity of chickpeas, use 1 can (14 to 19 oz/398 to 540 mL) drained and rinsed, or cook 1 cup (250 mL) dried chickpeas .
  4. If halving this recipe, be sure to use a small (approx. 2 quart) slow cooker.
  5. Make Ahead
  6. Complete Step 1. Cover and refrigerate for up to 2 days. When you're ready to cook, complete the recipe.
Judith Finlayson http://judithfinlayson.com/
Posted in Gluten-Free, Recipes, Vegetarian & Vegan.

judithfinlayson

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