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
|
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 |
1) Peel and chop onions into thin slices and set aside
2) Chop carrots and set aside
3) Sauté onions in olive oil until soft and translucent
4) Add minced garlic and spices, cook out for 5 mins stirring all the time to prevent sticking or burning
5) Transfer to slow cooker
6) Add chopped tomatoes, chopped carrots, dates, apricots, chickpeas and vegetable stock
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)
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