Moroccan Style Slow Cooked Chickpea & Lentil Stew - cooking 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

Preparation

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.