Chickpea Tagine (Morocco)

Tagines have a complex taste that will make you and your family appreciate Moroccan dishes.

Remember not to stir too much when you eat it so that you will not break the vegetables down.

Ingredients:
• 2 medium zucchini, cut into ½-inch pieces
• 1 small, peeled butternut squash, cut into ½-inch pieces
• 1 coarsely chopped onion
• 1 coarsely chopped sweet red pepper
• 12 halved dried apricots
• 1 can of rinsed and drained garbanzo beans or chickpeas
• 2 minced garlic cloves
• 2 tbsp. olive oil
• 1 tsp. ground ginger
• 2 tsp. paprika
• 1/2 tsp. salt
• ¼ tsp. pepper
• 1 tsp. ground cumin
• ¼ tsp. ground cinnamon
• 2 to 3 tsp. harissa chilli paste
• 1 can of crushed tomatoes
• ¼ cup chopped fresh mint leaves
• 2 tsp. honey
• Plain Greek yoghurt, extra olive oil, honey and fresh mint (optional)

Procedure:
1. Put butternut squash, zucchini, sweet red pepper, onion, beans, and dried apricots in a five or six-inch quart slow cooker.

2. Heat oil in a skillet on medium heat. Put cumin, paprika, salt, pepper, cinnamon, garlic, and ginger in a saucepan and cook for around a minute with stirring or until it becomes fragrant.

3. Combine harissa paste, tomatoes, and honey. Let it come to a boil.

4. Stir in the tomato mixture over the vegetables. Cook with the lid on over low heat for four to five hours, or until the vegetables become tender and the sauce becomes thick.

5. Add mint and top off with the optional ingredients if you’d prefer.