Slow Cooker Winter Chickpeas

This casserole is ideal for those cold winter's nights.

Ingredients:

• 1 teaspoon paprika (smoked)
• 1 teaspoon ground ginger
• 1 teaspoon curry powder
• 1 teaspoon turmeric
• ½ teaspoon ground black pepper
• 1 large-sized onion
• 2 tablespoons olive oil
• 1 teaspoon garam masala
• 100g (4oz) feta cheese, crumbled
• 2 tomatoes, diced
• 1½ cups dried chickpeas, rinsed and drained
• ½ butternut squash, diced and cubed
• ½ teaspoon salt
• 2 garlic cloves, minced
• 2.50 cm (1inch)parmesan rind
• 1 tablespoon lemon juice
• 1 teaspoon tamarind paste
• 10 pitted green olives
• 1 bay leaf
• 2 tablespoons parsley, chopped

Steps:

1. Put the slow cooker on high heat.
2. Put the ingredients like the smoked paprika, turmeric, ground ginger, garam masala, curry powder and ¼ tsp black pepper in the slow cooker. Cook for about 15 minutes.
3. Stir in the olive oil and cook for 10 minutes over high heat.
4. Add onions and cook for an hour until the texture is soft and translucent.
5. Add the garlic, tomatoes, salt, dried chickpeas, tamarind paste, parmesan rind, butternut squash, green olives and bay leaf.
6. Stir and cook for 4 hours over high heat or 6 hours on low heat.
7. Add lemon juice, chopped parsley, the remaining ¼ tsp black pepper and feta cheese. Stir and mix.
8. It is more delicious if served with crispy baguette or basmati rice and garnish with plain yoghurt and parsley.

Thanks for visiting www.slowcookerrecipes.org.uk