Recipe

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
  • 40 mins preparation
  • 8 hrs 20 mins cooking
Moroccan chickpea stew
Moroccan chickpea stew

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.