Total Time

Prep: 30 min. Cook: 5 min.

Makes

12 servings

Ingredients

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 small butternut squash (about 2 pounds), peeled and cut into 1/2-inch cubes

2 medium zucchini, cut into 1/2-inch pieces

1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained

1 medium sweet red pepper, coarsely chopped

1 medium onion, coarsely chopped

12 dried apricots, halved

1/2 cup water

2 to 3 teaspoons harissa chili paste

2 teaspoons honey

1 can (14.5 ounces) crushed tomatoes, undrained

1/4 cup chopped fresh mint leaves

Plain Greek yogurt, optional

Directions

Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Press cancel.

Add squash, zucchini, chickpeas, red pepper, onion, apricots, water, harissa and honey. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. Gently stir in tomatoes and mint; heat through.

If desired, top with yogurt and additional mint, olive oil and honey.

Nutrition Facts

3/4 cup: 127 calories, 3g fat (0 saturated fat), 0 cholesterol, 224mg sodium, 23g carbohydrate (9g sugars, 6g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
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