Slow-Cooker Chickpea Tagine

tasteofhome.com

Christen

1 small butternut squash (about 2 pounds), peeled and cut into ½-inch cubes

2 medium zucchini, cut into ½-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

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon ground cinnamon

1 can (14.5 ounces) crushed tomatoes

2 to 3 teaspoons harissa chili paste

2 teaspoons honey

¼ cup chopped fresh mint leaves

Plain Greek yogurt, optional

Optional: Additional olive oil, honey and fresh mint

Directions at tasteofhome.com

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