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Root vegetable, chickpea and apricot casserole

  • Hands-on time: 15 mins
  • Time to make: 7 hrs 15 mins
  • Serving: 6 people
Ratings: 5.0
Ingredients

Ingredients

  • 4 large carrots, halved lengthwise, cut in 3-4cm lengths
  • 3 large parsnips, halved lengthwise, cut in 3-4cm lengths
  • 2 cups pumpkin, peeled and diced (3-4cm cubes)
  • 1 large red onion, cut in wedges
  • ¼ cup chopped dried apricots
  • 1 tablespoon Moroccan seasoning
  • 1 ¼ cup salt-reduced liquid vegetable stock or water
  • 2 x 400g cans chopped tomatoes with chilli
  • 2 x 400g cans chickpeas, drained, rinsed
  • 4 cups cooked brown rice
  • 2 cups baby spinach
  • 6 tablespoons low-fat plain yoghurt, to serve
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Turn slow cooker on to low. Place all the ingredients except brown rice, spinach and yoghurt in slow cooker bowl and mix thoroughly. Add 1 1/4 cups water.

    2 Cover with lid and cook for 6-7 hours, stirring once or twice if possible during cooking time.

    3 Layer serving bowls with brown rice and spinach then spoon over casserole. Serve with a dollop of yoghurt.

    Variations

    Make it gluten free: Check Moroccan seasoning, stock and flavoured tomatoes are gluten free.

    HFG tip

    You will need a large slow cooker to best accommodate all the ingredients.

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