Gingered chickpeas Slow cooker recipe
Serves 4
Prep. 15 mins
Cook. 4 to 5 hours slow cooker on low
1 tablespoon olive oil
1 large onion, chopped
2 small parsnips, diced
2 carrots, diced
2’’ piece of fresh root ginger, finely chopped
1 teaspoon fennel seeds, roughly crushed
1 teaspoon tumeric
2 teaspoons paprika
400g can chopped tomatoes
425g can chickpeas, drained and rinsed
1 tablespoon soft brown sugar
1 pint (600ml) hot vegetable stock
Salt and pepper
Torn coriander leaves to garnish
Pre-heat slow cooker
Heat oil in a frying pan, add the onion and fry until
Lightly browned. Add diced carrots and parsnips and fry for a further 2 to 3 mins.
Stir in the ginger, fennel, turmeric and paprika.
Add the canned tomatoes, chickpeas, sugar, and plenty of salt and pepper.
Bring to the boil then transfer to the warmed slow cooker.
Stir in the hot stock.
Cover with lid and cook on low for 4 to 5 hours
Until the vegetables are tender.
Serve and garnish with the coriander
With rice or just pitta bread.
This is SO tasty and filling. And a real doddle to knock together.