North African Chickpea Curry (serves 6)
3 tbsp sunflower oil
2 onions, 4 carrots, 4 garlic cloves (all chopped)
2 green chillis, deseeded and sliced
4 tsp ras el-hanout spice blend
500ml veg stock
3 400g cans chickpeas
grated zest and segmented flesh of 1 lemon
150g ready to eat dried apricots
1/2 tsp tumeric
3 large toms, 25g corriander (both roughly chopped)
Heat oil over a high heat in large frying pan and cook onions, carrots, garlic and chilli (10mins).
Add spice blend, fry 2mins. Add remaining ingredients except corriander and bring to simmer.
Transfer to slow cooker (4 hours on low/8 hours on high)
Serve with corriander stirred through.
Above is the actual recipe. I used olive oil and changed the quantities of oil and ready to eat apricots so that the recipe worked out at 5 HB's for the whole cooker full, I then made the recipe serve 5 rather than 6, just so it was easier to say it was a HB choice that way. I think I used 3x70g apricots and 2xtablespoon of olive oil last time.
I served mine with brown rice and it was lush
