North African Lentil-Chickpea Tagine

8
1
1
SmartPoints® value per serving
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(s)

1 large, chopped

garlic clove(s)

4 large clove(s), minced

ginger root

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

fat free vegetable broth

3 cup(s)

canned chickpeas

15½ oz, (1 can), rinsed and drained

canned stewed tomatoes

14½ oz, (1 can)

fresh parsley

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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