Moroccan Chickpea Soup (slow Cooker) 2 onions, roughly chopped 2 carrots, roughly chopped 2 cloves garlic, crushed 1 tsp paprika 1 tbsp cumin seeds 1 red pepper, roughly chopped 2 cans chopped tomatoes 2 cans chickpeas, drained and rinsed 800ml vegetable stock Fry onion, carrot and garlic in frylight until softened. Add spices and cook for further 3 minutes. Transfer to slow cooker and add remaining ingredients. Season well. Cook on high for 4 hours or low for 8 hours. Syn free on green and extra easy.