Slow-Cooker Chickpea Tagine Recipe

Ingredients

• 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 or 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 (15 ounces) crushed tomatoes
• 2 to 3 teaspoons harissa chili paste
• 2 teaspoons honey
• 1/4 cup chopped fresh mint leaves
• Optional: Plain Greek yogurt and additional olive oil, honey and mint