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Drag that slow cooker out of the cupboard and put it to work with food writer Claire Thomson’s vegan slow cooker recipe.

*This recipe is gluten-free according to industry standards

Ingredients

  • 400g tin plum tomatoes
  • 100g pitted dates, halved
  • 2 tbsp olive oil, plus extra to serve
  • 4 cloves garlic, finely chopped
  • finely grated to make 1 tbsp ginger
  • a small bunch coriander, stalks and leaves separated and roughly chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 cinnamon stick
  • ½ lemon, juiced, plus 2 strips of the zest with pith removed
  • 660g jar large chickpeas, rinsed and drained (or use 2 x 400g tins)
  • 40g flaked almonds, toasted
  • 1 small orange, cut into wedges to serve
  • to serve couscous

Method

  • STEP 1

    Heat the slow cooker to high or low, depending on desired cooking time.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

  • STEP 5

    Serve the chickpeas with a drizzle more olive oil, the toasted almonds and chopped coriander, with the orange wedges and couscous on the side.

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