Never heard of tagine? Yeah, me either. But I saw another recipe for this Moroccan stew and decided to give it a whirl. Now, I don’t have a tagine (a type of clay pot) which is how this stew is usually made, but I do have a slow cooker and decided that would work too.
The cold weather (and piles of snow we have gotten this week) always makes me crave heartier meals like this AND I love how it makes the apartment smell as it simmers away all day. Plus, sweet potatoes. Anything that has sweet potatoes, I’m 100% down for.
This Squash Tagine is a comfy winter stew and it’s great for a crowd or tons of leftovers. You can use whatever sweet potatoes or squash you have on hand and you can add any other vegetables you have lying around. Spinach or kale would be a nice addition, but you do you, my friend. As usual 🙂
Squash Tagine- serves 6
Calories: 172 Total Fat: 1.52 g Carbs: 34.82 g Fiber: 9.1 g Protein: 6.81 g
- 1 cup onion, diced
- 4-5 cloves garlic, minced
- 1 tsp ginger, minced
- 1 cup sweet potatoes, cubed. I used white sweet potatoes but regular ones work just fine
- 2 cups butternut squash, cubed
- 2 cups cauliflower, cut into florets. I used purple because purple is awesome but white cauliflower works just as well.
- 2 ribs of celery, rinsed and sliced
- 3 carrots, peeled and sliced
- 1 can of chickpeas, drained and rinsed
- 1 can fire-roasted diced tomatoes
- 2 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/4 to 1/2 tsp red pepper flakes
- Heat a little olive oil over medium-high in a large skillet. Add the onions, celery, and carrots to the pan. Saute until the onion is soft and the carrots are starting to brown the edges. Add the garlic and saute another minute.
- Add the sauteed vegetables to the slow cooker. Add the rest of the ingredients, except the cauliflower and stir to combine. Cover and cook on low for 8 hours.
- In the last hour of cooking, add the cauliflower to the slow cooker but DO NOT stir into the stew. Replace the lid and cook another hour.
- Before serving stir the cauliflower in and then eat and enjoy!
**If you’re using spinach or kale, stir it into the slow cooker in the last 15 to 20 minutes of cooking.**