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Method Prep:15min › Cook:6hr › Ready in:6hr15min
Set the slow cooker on high heat.
Put the turmeric, smoked paprika, garam masala, ground ginger, curry powder, 1/4 tsp of black pepper into the slow cooker and cook until fragrant (about 15 minutes).
Add the olive oil and stir it into the spices. Cook on high heat for 10minutes to infuse the oil with spices.
Then add the onions and cook for 1 hour until they are soft and translucent.
Add tomatoes, garlic, dried chickpeas, salt, parmesan rind, tamarind paste, green olives, butternut squash and the bay leaf.
Give the pot a stir, and cook on high heat for 4 hours, or low heat for 6 hours.
Add the lemon juice, remaining 1/4 tsp black pepper black pepper, chopped parsley and feta cheese and stir to mix.
Serve with basmati rice or crispy baguette. Garnish with additional parsley or plain yoghurt.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Very nice dish, I left out the lemon juice, parsley, feta cheese and olives.
The only thing I would do differently, is to pre-cook the chickpeas for 10 minutes before adding to the slow cooker - because I like my chickpeas to be a little bit softer - 04 Feb 2012