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Preparation time: 20 minutes
Cooking time: 4 hours
Serves: 12
If served as twelve portions, provides 127 cals, 3g fat (of which 0g saturates), 9g sugar and 0.2g salt per portion.
Ingredients
- 1 small butternut squash (approximately 2lbs/32oz), peeled and cut into ½ inch cubes
- 2 medium zucchini, cut into ½ inch pieces
- 1 medium sweet red pepper, coarsely chopped
- 1 medium onion, coarsely chopped
- 425g (15oz) tinned chickpeas or garbanzo beans, rinsed and drained
- 12 dried apricots, halved
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 2 tsp paprika
- 1 tsp ground ginger
- 1 tsp ground cumin
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp ground cinnamon
- 410g (14½oz) crushed tomatoes
- 2 - 3 tsp harissa chilli paste
- 2 tsp honey
- ¼ cup chopped fresh mint leaves
- Plain Greek yogurt (optional)
- Additional olive oil, honey and fresh mint (optional)
Method
1. Place the first 6 ingredients in a 5 or 6 quart slow cooker.
2. In a skillet, heat oil over medium heat. Add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Add tomatoes, chilli paste, harissa and honey; bring to a boil. Pour tomato mixture over vegetables; stir to combine. Cook, covered, on low until vegetables are tender and sauce has thickened, 4 - 5 hours. Stir in mint.
3. If desired, top with yogurt, and additional mint, olive oil and honey to serve.
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