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.
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.