Slow-Cooker Chickpea Tagine

• 1 small butternut squash (about 2 pounds), peeled and cut into 1/2-inch cubes
• 2 medium zucchini, cut into 1/2-inch pieces
• 1 medium sweet red pepper, coarsely chopped
• 1 medium onion, coarsely chopped
• 1 can (15 ounces) chickpeas
• garbanzo beans, rinsed and drained
• 12 dried apricots, halved
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 2 teaspoons paprika
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground cinnamon
• 1 can (14.5 ounces) crushed tomatoes
• 2 to 3 teaspoons harissa chili paste
• 2 teaspoons honey
• 1/4 cup chopped fresh mint leaves
• Plain Greek yogurt, optional
• Optional: Additional olive oil, honey and fresh mint

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, 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.

butternut squash, zucchini, sweet red pepper, onion, chickpeas, garbanzo beans, olive oil, garlic, paprika, ground ginger, ground cumin, salt, pepper, ground cinnamon, tomatoes, harissa chili paste, honey, mint leaves, yogurt, olive oil

Taken from www.tasteofhome.com/recipes/slow-cooker-chickpea-tagine/ (may not work)