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.