I love the unusual combination of flavorings in this dish. The tastes of the cinnamon and ginger really come through, and the bittersweet mixture of lemon and honey, with a sprinkling of currants, adds a perfect finish. Serve this over whole-grain couscous to complement the Middle Eastern flavors. Add spinach or Swiss chard to complete the meal. Use a medium to large (3 ½ to 5 quart) slow cooker. Excerpted from The Vegetarian Slow Cooker* by Judith Finlayson. Reprinted by permission. © 2010, Robert Rose, Inc. All rights reserved.
- 1 tablespoon oil
- 1 onion, finely chopped
- 2 carrots, peeled & diced (about 1 cup)
- 4 cloves garlic, minced
- 1 piece (2 inches) cinnamon stick
- 2 tablespoon minced gingerroot (see Tips)
- 1 teaspoon ground turmeric
- ½ teaspoon salt
- ½ teaspoon cracked black peppercorns
- 28-ounce can tomatoes with juice, coarsely chopped
- 3 cups cubed peeled butternut squash or pumpkin (1inch cubes)
- 2 cups drained cooked chickpeas (see Tips)
- 8 ounces cremini mushrooms, stemmed and halved
- 1 tablespoon liquid honey (see Note)
- 1 tablespoon freshly squeezed lemon juice
- ¼ cup currants, optional
In a large skillet, heat oil over medium heat. Add onion and carrots and cook, stirring, until carrots are softened, about 7 minutes. Add garlic, cinnamon stick, ginger, turmeric, salt and peppercorns and cook, stirring, for 1 minute. Add tomatoes with juice and bring to a boil. Transfer to slow cooker stoneware.
Stir in squash, chickpeas and mushrooms. Cover and cook on Low for 8 hours or on High for 4 hours, until vegetables are tender. Discard cinnamon stick.
In a small bowl, combine honey and lemon juice. Add to slow cooker and stir well. When serving, sprinkle in currants, if using.
- I prefer a strong gingery flavor in this dish. If you’re ginger-averse, reduce the amount.
- For the quantity of chickpeas, use 1 can (14 to 19 ounces) drained and rinsed, or cook 1 cup dried chickpeas.
- If halving this recipe, be sure to use a small (approx. 2 quarts) slow cooker.
Complete Step 1. Cover and refrigerate for up to 2 days. When you’re ready to cook, complete the recipe.
Note from Nava: Vegans can substitute agave nectar for the honey.
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