Ingredients
1 small butternut squash (about 2 pounds), peeled and cut into 1/2-inch cubes2 medium zucchini, cut into 1/2-inch pieces1 medium sweet red pepper, coarsely chopped 1 medium onion, coarsely chopped1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained12 dried apricots, halved2 tablespoons olive oil2 garlic cloves, minced2 teaspoons paprika1 teaspoon ground ginger1 teaspoon ground cumin1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon ground cinnamon1 can (14.5 ounces) crushed tomatoes2 to 3 teaspoons harissa chili paste2 teaspoons honey1/4 cup chopped fresh mint leavesPlain Greek yogurt, optional Optional: Additional olive oil, honey and fresh mint
Preparation
Place the first 6 ingredients in a 5- or 6-quart slow cooker.
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, 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.
If desired, top with yogurt, and additional mint, olive oil and honey to serve.
