Name: Moroccan chickpea stew
Prep time: 40 min
Cook time: 500 min
Total time: 540 min
Yield: 4
Ingredients: 3 400g canned chickpeas (garbanzo beans), rinsed, drained; 1 large red onion (300g), sliced thinly; 3 clove garlic, crushed; 1 fresh long red chilli, chopped finely; 1 large carrot (180g), halved, sliced thickly; 1/2 medium cauliflower (750g) cut into large florets; 2 tablespoon moroccan seasoning; 1 pinch saffron threads; 1 tablespoon honey; 400 gram canned diced tomatoes; 3 cup (750ml) vegetable or chicken stock; 250 gram cavolo nero (tuscan cabbage), trimmed, shredded coarsely; 250 gram yellow patty pan squash, halved; 1 tablespoon greek-style yoghurt; 2 tablespoon finely sliced preserved lemon rind; 1/3 cup loosely packed fresh flat-leaf parsley leaves

Moroccan chickpea stew

Chock full of veggies and tender chickpeas, this rich Moroccan-inspired stew is packed with nutrients and the best cold-busting remedy for winter nights.

Serves 4

Prep

40M

Cook

8H 20M

Total

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Ingredients

3 400g canned chickpeas (garbanzo beans), rinsed, drained

1 large red onion (300g), sliced thinly

3 clove garlic, crushed

1 fresh long red chilli, chopped finely

1 large carrot (180g), halved, sliced thickly

1/2 medium cauliflower (750g) cut into large florets

2 tablespoon moroccan seasoning

1 pinch saffron threads

1 tablespoon honey

400 gram canned diced tomatoes

3 cup (750ml) vegetable or chicken stock

250 gram cavolo nero (tuscan cabbage), trimmed, shredded coarsely

250 gram yellow patty pan squash, halved

1 tablespoon greek-style yoghurt

2 tablespoon finely sliced preserved lemon rind

1/3 cup loosely packed fresh flat-leaf parsley leaves

Method

Combine chickpeas, onion, garlic, chilli, carrot, cauliflower, seasoning, saffron, honey, tomatoes and stock in a 5-litre (20-cup) slow cooker. Cook, covered, on low, about 8 hours.

Add cavolo nero and squash to cooker; cook, covered, on high, for 20 minutes or until squash is tender. Season to taste.

Serve stew topped with yoghurt and sprinkled with preserved lemon rind and parsley.

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