North African Chickpea And Lentil Tangu. 1WW

Ingredients

Olive oil 1 tbsp(s)

Uncooked onion(s) 1 large, chopped

Garlic clove(s) 4 clove(s), medium, minced

Ginger root 2 tbsp(s), peeled, minced

Ground cumin 2 tsp(s)

Table salt ¾ tsp(s)

Ground coriander ½ tsp(s)

Crushed red pepper flakes ¼ tsp(s)

Uncooked butternut squash 1½ pound(s), peeled, seeded, and cut into 1-inch chunks

Dry lentils 1½ cup(s), brown or green, picked over, rinsed, and drained

Fat free vegetable broth 3 cup(s)

Canned chickpeas 15½ oz, (1 can), rinsed and drained

Stewed tomato(es) 14½ oz, (1 can)

Fresh parsley ⅓ cup(s), chopped, flat-leaf

Plain fat free Greek yogurt ¾ cup(s)

Smoked paprika 1 tsp(s)

Directions

In a medium skillet over medium heat, warm oil. Add onion and cook, stirring, until golden, about 8 minutes. Add garlic, ginger, cumin, salt, coriander, and red pepper flakes; cook, stirring, until fragrant, about 1 minute longer. Spoon into a 5- or 6-qt slow cooker.
Add squash, lentils, and broth to slow cooker, stirring well to combine. Cover and cook until lentils and squash are tender, about 2 hours on High or 4 hours on Low. Stir in chickpeas and tomatoes. Cover and cook 30 minutes on High. Stir in chopped parsley. Ladle evenly into 6 shallow bowls and dollop with yogurt; sprinkle with paprika and peanuts. Garnish with parsley sprigs.
Per serving: 11/2 cups tagine, 2 tbsp yogurt, and 1 tbsp peanuts

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