TAGINE COOKER RECIPES

SLOW-COOKER CHICKPEA TAGINE RECIPE: HOW TO MAKE IT

Slow-Cooker Chickpea Tagine Recipe: How to Make It image

While traveling through Morocco, my wife and I fell in love with the complex flavors of the many tagines we tried. Resist the urge to stir this dish too much, as it will break down the veggies. Add shredded cooked chicken in the last 10 minutes, or serve with grilled fish. —Raymond Wyatt, West St. Paul, Minnesota

Provided by Taste of Home

Categories Side Dishes

Total Time 04 hours 20 minutes

Prep Time 20 minutes

Cook Time 04 hours 00 minutes

Yield 12 servings.

Number Of Ingredients 20

Ingredients

1 small butternut squash (about 2 pounds), peeled and cut into 1/2-inch cubes
2 medium zucchini, cut into 1/2-inch pieces
1 medium sweet red pepper, coarsely chopped
1 medium onion, coarsely chopped
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
12 dried apricots, halved
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons paprika
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1 can (14.5 ounces) crushed tomatoes
2 to 3 teaspoons harissa chili paste
2 teaspoons honey
1/4 cup chopped fresh mint leaves
Plain Greek yogurt, optional
Optional: Additional olive oil, honey and fresh mint

Steps:

Place the first 6 ingredients in a 5- or 6-quart slow cooker., In a skillet, heat oil over medium heat. Add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Add tomatoes, harissa and honey; bring to a boil. Pour tomato mixture over vegetables; stir to combine. Cook, covered, on low until vegetables are tender and sauce has thickened, 4-5 hours. Stir in mint. , If desired, top with yogurt, and additional mint, olive oil and honey to serve.

Nutrition Facts : Calories 127 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 224mg sodium, CarbohydrateContent 23g carbohydrate (9g sugars, FiberContent 6g fiber), ProteinContent 4g protein. Diabetic exchanges 1-1/2 starch

PRESSURE-COOKER CHICKPEA TAGINE RECIPE: HOW TO MAKE IT

Pressure-Cooker Chickpea Tagine Recipe: How to Make It image

While traveling through Morocco, my wife and I fell in love with the complex flavors of the many tagines we tried, so we came up with this no-fuss dish. It's great alongside grilled fish, or add shredded cooked chicken in the last 10 minutes for a change-of-pace entree. —Raymond Wyatt, West St. Paul, Minnesota

Provided by Taste of Home

Total Time 35 minutes

Prep Time 30 minutes

Cook Time 5 minutes

Yield 12 servings.

Number Of Ingredients 20

Ingredients

2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons paprika
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1 small butternut squash (about 2 pounds), peeled and cut into 1/2-inch cubes
2 medium zucchini, cut into 1/2-inch pieces
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 medium sweet red pepper, coarsely chopped
1 medium onion, coarsely chopped
12 dried apricots, halved
1/2 cup water
2 to 3 teaspoons harissa chili paste
2 teaspoons honey
1 can (14.5 ounces) crushed tomatoes, undrained
1/4 cup chopped fresh mint leaves
Plain Greek yogurt, optional

Steps:

Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Press cancel., Add squash, zucchini, chickpeas, red pepper, onion, apricots, water, harissa and honey. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. Gently stir in tomatoes and mint; heat through. , If desired, top with yogurt and additional mint, olive oil and honey.

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