Ingredients
Serves: 4
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon garam masala
- 1 teaspoon ground ginger
- 1 teaspoon curry powder
- 0.5 teaspoon ground black pepper
- 2 tablespoon olive oil
- 1 large onion
- 2 tomatoes, diced small
- 2 cloves garlic, minced
- 1.5 cups dried chickpeas, rinsed and drained
- 0.5 teaspoon salt
- 1 inch parmesan rind
- 1 teaspoon tamarind paste
- 10 pitted green olives
- 1/2 butternut squash, diced into 1 inch cubes
- 1 bay leaf
- 1 tablespoon lemon juice
- 2 tablespoons parsley, chopped
- 100g feta cheese, crumbled
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.
Serving suggestion
Serve with basmati rice or crispy baguette. Garnish with additional parsley or plain yoghurt.
Parmesan cheese
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.
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Reviews & ratings
Average global rating:
(5)
Reviews in English (7)
Should I soak the chickpeas before cooking them? I thought dried beans needed to be soaked overnight. - 21 Jun 2012
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
Used different ingredients. I left out the parmesan, parsley and feta - it still turned out very well. Great recipe! - 21 Aug 2010