Tagine of Squash and Chickpeas with Mushrooms

Name: Tagine of Squash and Chickpeas with Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

1576

kcal

Calories

145

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tbsp (15 ml) olive oil, 2 carrots, peeled and diced (about 1 cup/250 ml), 1 onion, finely chopped, 4 cloves garlic, minced, and more.

Yes, Tagine of Squash and Chickpeas with Mushrooms falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!