Ingredients Chickpeas - 200g, soaked overnight or 1 large can Olive oil - 1 tbsp Shallots - 3, chopped Garlic - 1 clove, crushed / finely chopped Yellow pepper - 1, seeded and chopped Carrot - 1 large, chopped Ginger - 1 inch fresh, peeled and chopped or grated Ground cinnamon - 0.5 tsp Ground cumin - 0.5 tsp Paprika - 0.25 tsp Turmeric - 0.25 tsp Green beans - 1 pack fresh, ends removed and chopped into 1 inch pieces Vegetable stock - 450 ml Lemon juice - 1 tbsp Tomatoes - 400g can Peas - 100 g Dried fruit - 125g, chopped (I used a mixture of apricots, sultanas and raisins)
Methods 1) Cook the chickpeas in advance, as per the instructions on the pack. Drain and set aside. Alternatively, simply drain the can of pre-cooked chickpeas. 2) Heat the oil in a large frying pan. Add the shallots, garlic, carrot and pepper. Cook for 5 minutes until softened. 3) Add the ginger, cinnamon, cumin, paprika and turmeric to the frying pan and stir. Cook for 1 minute before removing from the heat. 4) Transfer the vegetables to the slow cooker. Add the chickpeas, green beans, tomatoes, lemon juice and vegetable stock. 5) Cover and cook on low for 6 to 8 hours. 20 minutes before serving add the peas and dried fruit. Serve with cous cous. Serves 4.