Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.