Slow Cooker Chickpea Stew

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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

Method

1. Place chickpeas, sweet potato, onion, carrot, apricots, dates, stock, tomatoes and seasoning in the bowl of a slow cooker. Stir to combine.

2. Cook on low for 4 hours (or on high for 2 hours), adding zucchini halfway through cooking. Season with salt and pepper.

3. Serve on 1/2 cup basmati rice or quinoa.

** For males or physically active females, add an additional 1/2-1 cup basmati rice.