on the dinner menu was Spicy Tomato, Pumpkin and Chickpea Tagine cooked in the slow cooker. Hubby is at uni tonight, so I like to cook something that is healthy and easy to make and this recipe is perfect. My camera ran out of battery power just at the wrong time and the only photo I have isn't great so here is a beautiful photo of the cover of the book care of the internet, since my camera is still charging.
Ingredients
1 tablespoon olive oil
1 onion, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon allspice
400g canned chopped tomatoes
2 x 400g canned chickpeas, rinsed, drained
400g pumpkin, diced
2 cups reduced salt vegetable stock
1/3 cup couscous
1/2 natural yogurt
1 tablespoon chopped fresh parsley and mint to garnish
Method
1. Heat the oil in a large frying pan. Add the onion and cook over a medium heat for 5 minutes or until the onion softens. Add the spices and chilli and cook for 2 minutes or until fragrant.
2. Transfer to a slow cooker set on high, then stir in the tomatoes, chickpeas, pumpkin and stock and cook for 2 hours.
3. Add the couscous, stir and cover, then turn the cooker off. Let sit for 15 minutes until the couscous is soft.
4. Serve topped with a dollop of yogurt. Sprinkle with parsley and mint.
It has been raining here for most of the afternoon, looking totally miserable, making it impossible to dry wet clothes but things are already looking green. Things have been very dry looking, so I'm enjoying the seeing the green appear. I hope you're day has been a happy one.
Ingredients
1 tablespoon olive oil
1 onion, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon allspice
400g canned chopped tomatoes
2 x 400g canned chickpeas, rinsed, drained
400g pumpkin, diced
2 cups reduced salt vegetable stock
1/3 cup couscous
1/2 natural yogurt
1 tablespoon chopped fresh parsley and mint to garnish
Method
1. Heat the oil in a large frying pan. Add the onion and cook over a medium heat for 5 minutes or until the onion softens. Add the spices and chilli and cook for 2 minutes or until fragrant.
2. Transfer to a slow cooker set on high, then stir in the tomatoes, chickpeas, pumpkin and stock and cook for 2 hours.
3. Add the couscous, stir and cover, then turn the cooker off. Let sit for 15 minutes until the couscous is soft.
4. Serve topped with a dollop of yogurt. Sprinkle with parsley and mint.
It has been raining here for most of the afternoon, looking totally miserable, making it impossible to dry wet clothes but things are already looking green. Things have been very dry looking, so I'm enjoying the seeing the green appear. I hope you're day has been a happy one.
Sounds delicious Catherine! I got a slow cooker book out from the library yesterday but have yet to flick through it. It's so hard to dry things when it's wet isn't it - I usually put out little drying rack in front of the heater but without a heater, I'm finding it even more difficult. We just started ot get a bit of rain the last few days too - haven't had much this winter but I am enjoying it as I know how much our garden and the new herbs I planted need it. Enjoy your yummy dinner x
ReplyDeleteOoh yum! I love my slow cooker, but I definitely need some new recipes!
ReplyDeleteI made this tonight. Delicious! and so simple. Thanks.
ReplyDelete