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Ingredients (2 serves) :
1/2 cup dried chickpeas, rinsed, drained
250g orange sweet potato, peeled, cut into 3cm pieces
1/2 brown onion, finely chopped
1 large carrot, thickly sliced
1/4 cup dried apricots
4 fresh dates, pitted
1 cup vegetable liquid stock
400g can diced tomatoes
2 teaspoons Moroccan seasoning
1 zucchini, halved lengthways, thickly sliced
Fresh coriander, optional, to serve
Place chickpeas, sweet potato, onion, carrot, apricots, dates, stock, tomatoes and seasoning in the bowl of a slow cooker. Stir to combine.
Cook on low for 4 hours (or on high for 2 hours), adding zucchini halfway through cooking. Season with salt and pepper.
Serve on 1/2 cup basmati rice or quinoa.
** For males or physically active females, add an additional 1/2-1 cup basmati rice.