Wednesday, November 17, 2010

Tagine of Chickpeas, Autumn Vegetables and Apricots in Slow Cooker

It's a beautiful fall day, and at 6 this morning I found myself cleaning out the fridge of a number of lovely root vegetables I'd purchased at the farmer's market and trying to figure out what to do with them.  

Really, you could make this with any root vegetables, so long as you end up with approximately 6 cups or so.  You can also replace the spices with 2 - 3 Tbsp of your favorite Ras el Hanout blend.  And, of course, you can also make this in a regular pot to speed up the cooking time.

Slow Cooker tip for my high altitude readers:  For high altitude cooking, add an additional 30 minutes for each hour of time specified in the recipe. Legumes take about twice as long at 10,000 feet as they would at sea level.
4
Tbs
extra-virgin olive oil
2
large onion, coarsely chopped
3
garlic cloves, pressed
4
tsp
cumin seed
3
tsp
turmeric
1
pinch
saffron
2
tsp
coarsely ground black pepper
1/4
tsp
crushed red pepper

1
28 oz can diced tomatoes
6
cups
reduced-sodium vegetable broth
1/2
tsp
salt
1
(20-ounce) can garbanzo beans, drained
1
butternut squash, peeled and cut into 1-inch cubes
2
turnips, peeled and cut into 1-inch cubes
20
dried apricots ; 2 tsp cinnamon
1
 Heat olive oil in a large nonstick skillet. Add onion; sauté until it begins to be translucent, 3-6 minutes. Add garlic; sauté 3 minutes.
2
Transfer onion mixture to a slow cooker,
3
Add cumin seeds to same saute pan. Shake to evenly distribute. Roast on low until fragrant, 1-2 minutes. Deglaze pan with 1/2 cup water and add to slow cooker.
4
 Add tomatoes, vegetable broth, remaining spices, and salt. Cover and cook on low for 1/2 hour.
5
 In the meantime, chop the butternut squash and turnip. Add to slow cooker. Cook on low for approximately 4 hours.
6
 Add the apricots, cinnamon, and garbanzo beans; cook on low for an additional hour.
7
 Serve over couscous.

Servings: 8
Nutrition Facts
Serving size: 1/8 of a recipe (10.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories
207.4
Calories From Fat (40%)
83.61
% Daily Value
Total Fat 9.43g
15%
Saturated Fat 2.21g
11%
Cholesterol 0mg
0%
Sodium 579.33mg
24%
Potassium 563.52mg
16%
Total Carbohydrates 27.12g
9%
Fiber 5.71g
23%
Sugar 6.51g

Protein 5.95g
12%
Vitamin A 2966.42IU
59%
Vitamin B12 0mcg
0%
Vitamin B6 0.52mg
26%
Vitamin C 29.4mg
49%
Vitamin E 2.14mg
21%
Vitamin K 8.47mcg
11%

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