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Foodie Fee

Thank you for visiting my blog!

Over the last few years, I have been cooking for PureMalt staff, guests and events. I create every day food recipes for all to enjoy and often experiment with the addition of malt extracts in some of my dishes. East Lothian is a county full of great tasting and exciting local produce, which I will try to include in my food whenever possible.  It’s all about quality and flavour – hope you enjoy my recipes!

Fee x

    Slow Cooker Moroccan Chickpea Stew

    This spicy slow cooker stew is vegetarian but I quite often add left over chicken or turkey to the recipe.  Serve with quinoa or cous cous

    Recipe:

    Ingredients

    Measure

    Chickpeas

    2  x 400g

    Chopped Tomatoes

    2 x 400g

    Onions

    2 large

    Carrots

    3 large

    Garlic Cloves

    3 large

    Pitted Dates

    200g

    Apricots

    250g

    Vegetable Stock

    500ml

    Turmeric

    1 tsp

    Cinnamon

    1 ½ tsp

    Cumin

    2 tsp

    Ground Coriander

    2 tsp

    Paprika

    ½ tsp

    Chilli Flakes

    1 tsp

    Sea Salt

     To season

    Fresh Coriander

    To garnish

     

    Method:

    1)  Peel and chop onions into thin slices and set aside

    2)  Chop carrots and set aside

    457940826068816.afKDyebdoQCgsNKzQQ9G_height640.png

    3)  Sauté onions in olive oil until soft and translucent

    457940826068814.gthIrcqJU6sRp42oHni4_height640.png

    4)  Add minced garlic and spices, cook out for 5 mins stirring all the time to prevent sticking or burning

    457940826068815.6GptqHcKkVaM7FQ64Mcx_height640.png

    5)  Transfer to slow cooker

    6)  Add chopped tomatoes, chopped carrots, dates, apricots, chickpeas and vegetable stock

    457940826068820.yLQFIdxJVLcxvmQsBpVK_height640.png

    7)  Add left over chicken or turkey if desired

    8)  Season with sea salt

    9)  Mix everything together and cook on low for 6 hours

    10)  Garnish with fresh coriander (optional)

    Moroccan Chickpea Stew.png

    Download Recipe

    Fee x

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    Written by Foodie Fee

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