Spicy, Complex and Big Flavor
Andrew Schloss, Art of the Slow Cooker, Chronicle Books (2008). Reprinted with permission.
- Servings: 8.
From Art of the Slow Cooker by Andrew Schloss, this vegetable stew is seasoned with the classic spices of Moroccan tagine cooking: chiles, thyme, turmeric, coriander, cumin and cinnamon. It's customary to serve this stew with lots of bread to sop up the flavorful sauce.
- 2 tablespoons extra virgin olive oil
- 2 leeks (white and light green parts only), thoroughly washed and cut into 1/2-inch thick slices
- 1 small rutabaga (about 8 ounces), peeled and cut into 3/4-inch dice
- 2 carrots, peeled and cut into 1/4-inch thick slices
- 2 parsnips, peeled and cut into 1/4-inch thick slices
- 2 celery ribs, cut into 1/2-inch thick slices
- 2 tablespoons minced gingerroot
- 4 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 tablespoon fresh thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon coarsely ground black pepper
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin, preferably ground from whole seeds toasted in a dry skillet
- 1 can (about 28 ounces) diced tomatoes, preferably fire roasted, with their juice
- 1 can (about 15 ounces) chickpeas, drained and rinsed
- 1 large butternut squash (about 2 pounds), stemmed, peeled, seeded and cut into 2-inch chunks
- 1 stick cinnamon
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- 1 teaspoon hot pepper sauce
- 2 tablespoons finely chopped fresh cilantro
- Heat the oil in a large deep skillet over medium-high heat. Add the leeks, rutabaga, carrots, parsnips and celery and sauté until the carrots are barely tender, about 4 minutes.
- Add the ginger, garlic, turmeric, thyme, salt, pepper, coriander and cumin and stir to disperse; cook for 1 minute.
- Add the tomatoes and chickpeas and heat to boiling; set aside.
- Put the butternut squash in a 5-to 6-quart slow cooker. Pour the contents of the skillet over the top, and submerge the cinnamon stick in the sauce.
- Cover the cooker and cook for 4 to 5 hours on high, or 7 to 8 hours on low.
- While the tagine cooks, mix the honey, lemon juice, and hot pepper sauce in a small bowl. When the tagine is done, remove the cinnamon stick, drizzle the honey mixture over the top, and toss gently to disperse.
- Scatter the cilantro over the top and serve.