North African Lentil-Chickpea Tagine
1
Points®
Total time: 3 hr 5 min • Prep: 35 min • Cook: 2 hr 30 min • Serves: 6 • Difficulty: Easy
Moroccan flavors do great things for lentils, butternut squash, and chickpeas. Make extra to freeze.
Ingredients
Olive oil
1 Tbsp
Uncooked onion
1 large, chopped
Garlic
4 large clove(s), minced
Fresh ginger
2 Tbsp, minced peeled fresh
Ground cumin
2 tsp
Table salt
¾ tsp
Ground coriander
½ tsp
Red pepper flakes
¼ tsp
Uncooked 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 chickpeas (garbanzo beans)
15½ oz, (1 can), rinsed and drained
Canned stewed tomatoes
14½ oz, (1 can)
Fresh parsley
⅓ cup(s), chopped flat-leaf
Plain fat free Greek yogurt
¾ cup(s)
Instructions
1
Heat oil in medium skillet over medium heat. Add onion and cook, stirring, until golden, about 8 minutes. Add garlic, ginger, cumin, salt, coriander, and pepper flakes; cook, stirring, until fragrant, about 1 minute longer. Spoon into 5- or 6-quart slow cooker.
2
Add squash, lentils, and broth to onion mixture, 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. Garnish with parsley sprigs.
3
Per serving: 1 1/2 cups tagine and 2 tablespoons yogurt
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