Name: Moroccan chickpea tomato stew
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Yield: 6
Ingredients: 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

Ingredients

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

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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