Slow-cooker Middle Eastern chickpea stew

Slow-cooker Middle Eastern chickpea stew

By

This delicious cold weather stew makes a great low-fat vegetarian meal.

The ingredient of Slow-cooker Middle Eastern chickpea stew

  1. 1/2 cup dried chickpeas, rinsed, drained
  2. 400g orange sweet potato, peeled, cut into 3cm pieces
  3. 1 brown onion, finely chopped
  4. 1 large carrot, thickly sliced
  5. 1/2 cup dried apricots
  6. 8 fresh dates, pitted
  7. 2 cups Massel vegetable liquid stock
  8. 400g can diced tomatoes
  9. 3 teaspoons Moroccan seasoning paste
  10. 2 zucchini, halved lengthways, thickly sliced
  11. Cooked Israeli (pearl) couscous, to serve
  12. Plain yoghurt, to serve
  13. Fresh coriander, optional, to serve

The instruction how to make Slow-cooker Middle Eastern chickpea stew

  1. Place chickpeas, sweet potato, onion, carrot, apricots, dates, stock, tomatoes and seasoning in the bowl of a 5.5-litre slow cooker. Stir to combine.
  2. Cover with lid. Cook on low for 6 hours (or on high for 3 hours), adding zucchini halfway through cooking. Season with salt and pepper.
  3. Serve stew with couscous and yoghurt (optional). Sprinkle with coriander.

Nutritions of Slow-cooker Middle Eastern chickpea stew

calories: 307.832 calories
calories: 2.8 grams fat
calories: 0.5 grams saturated fat
calories: 54.4 grams carbohydrates
calories:
calories:
calories: 10.7 grams protein
calories: 2 milligrams cholesterol
calories: 581 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

You may also like