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Try Our Top Rated Vegetable Recipes

 
Easy Eggplant Parmagiana
Potato Stuffed Cabbage
Cheesy Slow Cooker Polenta
Vegetable Stew
Scalloped Potatoes
Terrific Tuscany Tortellini
Savory Slow Cooker Barley Stew
Melts in your Mouth Macaroni and Cheese
Baked Beans
Vegetable Chili
African Influenced Sweet Potato Stew
Cauliflower and Potato Curry
 
<All Vegetable Recipes>  
 

Featured Vegetable Recipe:Easy Eggplant Parmagiana


 

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Kerri
Posted 2081 days ago
I added half pint of vegtable stock and also tin of plum tomaotoes. It was absolutely delicious,. You def. need water
sarah
Posted 2129 days ago
Hi there,
There is no water listed either in the ingredients or the method for this recipe - how much should I use?
Thanks.
Admin
Posted 2165 days ago
Thanks Susan, all fixed.
Susan
Posted 2165 days ago
The above recipe sponds great but it doesn't fit with the list of ingredients.
 

Slow Cooker Recipes > Vegetable Recipes

Slow Cooker Recipe

Slow Cooker Winter Chickpeas

Slow Cooker Winter Chickpeas

Warm Winter Chick Peas is rated 2.6 / 5 based on 27 votes.

Print Recipe
Preparation time:
Slow Cooker Size 4L+
Serves: 6
Cooking time:

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
  • teaspoon ground black pepper
  • 1 onion
  • 2 tablespoons olive oil
  • 1 teaspoon gram masala
  • 4 oz (110g) feta cheese, crumbled
  • 2 tomatoes diced
  • 1 cups dried chickpeas rinsed and drained
  • butternut squash diced and cubed
  • teaspoon salt
  • 2 garlic cloves minced
  • 1 x 2.5 cm (1 inch) parmesan rind
  • 1 tablespoon lemon juice
  • 1 teaspoon tamarind paste
  • 10 pitted green olives
  • 1 bay leaf
  • 2 tablespoons parsley chopped

Steps:

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

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