North African Lentil-Chickpea Tagine
1
Points®
Total time: 5 hr 5 min • Prep: 35 min • Cook: 4 hr 30 min • Serves: 6 • Difficulty: Easy
Morroccan flavours do great things for lentils, butternut squash, and chickpeas. Make extra to freeze.
Ingredients
Olive oil
1 tbsp(s)
Onion
1 large, chopped
Garlic
4 clove(s), large, minced
Ginger root
2 tbsp(s), peeled, minced
Ground cumin
2 tsp(s)
Table salt
¾ tsp(s)
Ground coriander
½ tsp(s)
Crushed red pepper flakes
¼ tsp(s)
Butternut squash
1½ pound(s), peeled, seeded, and cut into 1-inch chunks
Dry lentils
1½ cup(s), brown or green, picked over, rinsed, and drained
Vegetable broth
3 cup(s)
Canned drained chickpeas
15½ oz, (1 can), rinsed and drained
Stewed tomatoes
14½ oz, (1 can)
Fresh parsley
⅓ cup(s), chopped, flat-leaf
Plain fat free Greek yogurt
¾ cup(s)
Smoked paprika
1 tsp(s)
Instructions
1
In a medium skillet over medium heat, warm oil. Add onion and cook, stirring, until golden, about 8 minutes. Add garlic, ginger, cumin, salt, coriander, and red pepper flakes; cook, stirring, until fragrant, about 1 minute longer. Spoon into a 5- or 6-qt slow cooker.
2
Add squash, lentils, and broth to slow cooker, stirring well to combine. Cover and cook until lentils and squash are tender, about 2 hours on High or 4 hours on Low. Stir in chickpeas and tomatoes. Cover and cook 30 minutes on High. Stir in chopped parsley. Ladle evenly into 6 shallow bowls and dollop with yogurt; sprinkle with paprika and peanuts. Garnish with parsley sprigs.
3
Per serving: 11/2 cups tagine, 2 tbsp yogurt, and 1 tbsp peanuts
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