Slow Cooker Moroccan-Style Chickpea and Veggie Pot

How to make  Slow Cooker Moroccan-Style Chickpea and Veggie Pot

Prep Time:  10 minutes        |        Cook Time: 6 Hours      |        Serves: 4

Ingredients

• 1   cans (420 g each) New Season chick peas, drained and rinsed  
• 1 onion, diced
• 1 red capsicum, chopped
• 2   carrots, peeled and chopped  
• 2 celery stalks, chopped
• 2 tsp Stonemill crushed garlic  
• 1 tsp Stonemill crushed ginger  
• 1 tsp Stonemill cumin
• 1 tsp Stonemill turmeric
• 1 tsp Stonemill sweet paprika
• 1 tbsp The Olive Tree extra virgin olive oil
• 1 can (400g) Remano Organic Italian Diced Tomatoes  
• 1 cup Chefs' Cupboard vegetable liquid stock
• ¼ tsp Stonemill salt  
• Stonemill pepper, to taste
• 2   cups The Fresh Salad Co baby spinach

Method

1. Heat the olive oil in a pan over medium heat. Add the onion and cook for 3 to 4 minutes until softened.
2. Add crushed garlic and crushed ginger. Cook for 1 minute until fragrant, then transfer everything to the slow cooker.
3. Add chick peas, capsicum, carrots, celery, cumin, turmeric, sweet paprika, salt and pepper to taste.
4. Pour in the diced tomatoes and vegetable stock. Stir gently to combine.
5. Cover and cook on low for 6 hours, or until the vegetables are tender and the flavours have developed.
6. Stir through the baby spinach until wilted.
7. Serve warm on its own or with gluten free sweet potato wraps if desired.

Tip

• Toast the cumin and paprika in the pan before adding to the slow cooker to intensify their aroma and flavour.
• Consider adding ½ - 1 tsp ground coriander for a more authentic and mild Moroccan flavour.  
• For a richer, creamier sauce, add a 1/2 cup of coconut milk in the final 30 minutes of cooking.