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Slow-cooker Middle Eastern chickpea stew

Description: 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

·         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.

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