Tagine of Squash and Chickpeas with Mushrooms

Ingredients

• 1 tbsp (15 ml) olive oil
• 2 carrots
• peeled and diced (about 1 cup/250 ml)
• 1 onion
• finely chopped
• 4 cloves garlic
• minced
• 1 stick cinnamon
• about 2 inches (5 cm) long
• 2 tbsp (25 ml) minced ginger root
• 1 tsp (5 ml) ground turmeric
• 1/2 tsp (2 ml) salt
• 1/2 tsp (2 ml) cracked black peppercorns
• 8 oz (250 g) cremini mushrooms
• stemmed and halved
• 1 can (28 oz/796 ml) tomatoes
• with juice
• coarsely chopped
• 3 cups (750 ml) cubed butternut squash or pumpkin (1-inch/2.5 cm cubes)
• 2 cups (500 ml) canned chickpeas
• drained and rinsed
• 1 tbsp (15 ml) liquid honey
• 1 tbsp (15 ml) freshly squeezed lemon juice
• 1/4 cup (50 ml) currants (optional)

Instructions

1. In a large skillet, heat oil over medium heat for 30 seconds.
2. Add carrots and onion; cook, stirring, until carrots are softened, about 7 minutes.
3. Add garlic, cinnamon stick, ginger, turmeric, salt and peppercorns; cook, stirring, for 1 minute.
4. Add mushrooms and toss to coat.
5. Add tomatoes with juice and bring to a boil.
6. Transfer to slow cooker stoneware.
7. Stir in squash and chickpeas.
8. Cover and cook on Low for 8 hours or on High for 4 hours, until vegetables are tender.
9. Discard cinnamon stick.
10. In a small bowl, combine honey and lemon juice.
11. Add to slow cooker and stir well.
12. When serving, sprinkle with currants (if using).
13. MAKE AHEAD
14. Complete Step Cover and refrigerate for up to 2 days.
15. When youre ready to cook, continue with the recipe.