Slow-cooker Middle Eastern chickpea stew
Slow-cooker Middle Eastern chickpea stew
·
Serves 4
·
Prep 10 minutes Cook 6 hours
Ingredient
·
½ cup dried chickpeas, rinsed, drained
·
400g orange sweet potato, peeled, cut into 3cm
pieces
·
1 brown onion, finely chopped
·
1 large carrot, thickly sliced
·
½ cup dried apricots
·
8 fresh dates, pitted
·
2 cups vegetable stock
·
400g can diced tomatoes
·
3 teaspoons Moroccan seasoning paste
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2 zucchini, halved lengthways, thickly sliced
·
Cooked Israeli (pearl) couscous, plain yoghurt
and fresh coriander, to serve
Recipe
1.
Place chickpeas, sweet potato, onion, carrot,
apricots, dates, stock, tomatoes and seasoning in the bowl of a 5.5-litre slow
cooker. Stir to combine.
2.
Cover with lid. Cook on low for 6 hours (or on
high for 3 hours), adding zucchini halfway through cooking. Season with salt
and pepper.
3.
Serve stew with couscous and yoghurt. Sprinkle
with coriander.
Nutrition: (per serve) 1288kJ; 2.8g fat;
0.5g sat fat; 10.7g protein; 54.4g carbs; 9.5g fibre; 2mg chol; 581mg sodium.
