North African lentil-chickpea tagine
1 large, chopped
4 clove(s), medium, minced
2 tbsp(s), peeled, minced
Crushed red pepper flakes
Uncooked butternut squash
1½ pound(s), peeled, seeded, and cut into 1-inch chunks
1½ cup(s), brown or green, picked over, rinsed, and drained
Canned drained chickpeas
15½ oz, (1 can), rinsed and drained
14½ oz, (1 can)
⅓ cup(s), chopped, flat-leaf
Plain fat free Greek yogurt
- 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.
- 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.
- Per serving: 11/2 cups tagine, 2 tbsp yogurt, and 1 tbsp peanuts