It’s still World Vegan Month, so we’re staying in line with this delicious stew.
Chickpeas, dates, turmeric, almonds and cinnamon… what more could you want in a winter warming stew? This slow cooker recipe from Olive Magazine is everything you need to feed the family this weekend. Or, if you’re cooking for one? Savour the deliciousness and keep it for your lunches throughout the week for the ultimate office jealousy.
- plum tomatoes 400g tin
- pitted dates 100g, halved
- olive oil 2 tbsp, plus extra to serve
- garlic 4 cloves, finely chopped
- ginger finely grated to make 1 tbsp
- coriander a small bunch, stalks and leaves separated and roughly chopped
- ground cumin 1 tsp
- ground coriander 1 tsp
- ground turmeric 1 tsp
- cinnamon stick 1
- lemon ½, juiced, plus 2 strips of the zest with pith removed
- large chickpeas 660g jar, rinsed and drained (or use 2 x 400g tins)
- flaked almonds 40g, toasted
- orange 1 small, cut into wedges to serve
- couscous to serve
Feature image: Olive Magazine.
- Heat the slow cooker to high or low, depending on desired cooking time.
- Put ½ the tomatoes and ½ the dates into a blender. Whizz to a purée, then tip into the slow cooker with the remaining tomatoes.
- Add the oil, garlic, ginger, coriander stalks, spices, the lemon zest and 100ml water to the slow cooker. Season and cook for 1-2 hours on high or 4-6 hours on low until the sauce is thick and rich-tasting.
- Stir in the chickpeas and the remaining dates, and cook for 30 minutes more to warm through. Add the lemon juice and check the seasoning once again, adding more if necessary. Remove the lemon zest.
- Serve the chickpeas with a drizzle more olive oil, the toasted almonds and chopped coriander, with the orange wedges and couscous on the side.