Recipe

Moroccan chickpea tomato stew

  • 10 mins preparation
  • 4 hrs cooking
  • Serves 6
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Ingredients

Moroccan chickpea tomato stew
  • 2 (300g) medium brown onions (300g), sliced thinly
  • 1 tablespoon light brown sugar
  • 2 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 800 gram 2 x 400g canned whole tomatoes, undrained
  • 1 1/2 cup (375ml) vegetable stock
  • 800 gram 2 x 400g canned chickpeas, rinsed, drained
  • 1 cup (150g) raisins
  • 1/3 cup (70g) preserved lemon rind, coarsely chopped
  • 100 gram baby spinach leaves
  • freshly ground black pepper and salt, to season

Method

Moroccan chickpea tomato stew
  • 1
    In a 4.5-litre (18-cup) slow cooker, combine onion, sugar, spices, tomatoes, stock, chickpeas, raisins and lemon; cook, covered, on low, for 4 hours.
  • 2
    Stir in spinach; season to taste before serving.

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