Moroccan Style Slow Cooked Chickpea Lentil Stew Recipe

Ingredients

2 cups cooked chickpeas

1.5 cups dry (uncooked) green lentils

1 onion, chopped

1 400g tin tomatoes (or 4 fresh tomatoes, chopped)

4 Tbs tomato paste

1 vegetable stock cube

1 tsp salt

1 tsp garam masala

1 tsp ras al hanout

1 - 2 tsp chilli paste or dried chilli flakes

4 - 5 cloves garlic, minced or finely chopped

2 tsp minced fresh ginger

2 Tbs olive oil

1 cup (250ml) lemon juice

zest of half a lime

5 cups (1.25L) water

Add all ingredients to the slow cooker or crock pot. Stir.

Cook on high for 2 hours, then turn down to low for 1 - 3 hours. Alternatively, cook on low for 6 hours.

Serve hot or cold, alone or with bread, corn chips, or couscous.