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
1. 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.
2. Add cavolo nero and squash to cooker; cook, covered, on high, for 20 minutes or until squash is tender. Season to taste.
3. Serve stew topped with yoghurt and sprinkled with preserved lemon rind and parsley.
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