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Carlee’s chickpea stew

  • Hands-on time: 15 mins
  • Time to make: 3 hrs 15 mins
  • Serving: 6 people
Ratings: 4.5
Ingredients

Ingredients

  • 2 onions, thinly sliced
  • 4 cloves garlic, finely chopped
  • 1 tablespoon oil
  • 2 teaspoons ground cumin
  • 2 x 400g cans chickpeas, drained, rinsed
  • 2 x 400g cans diced tomatoes
  • 300g no-added-salt tomato purée
  • 1 green capsicum, diced
  • 2 cups sliced button mushrooms
  • 1 large carrot, peeled, sliced
  • 2 teaspoons dried oregano
  • 1 cup red wine
  • 2 cups reduced-salt liquid vegetable stock
  • ½ teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons chopped fresh parsley
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

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    1 In a non-stick pan, soften onions and garlic in oil. Stir in cumin and cook for 1 more minute. Place in the slow cooker with all the remaining ingredients except salt, pepper and parsley. Stir well.

    2 Cook on low for 3 hours. Season and garnish with parsley before serving.

    Variations

    Make it gluten free: Use gluten-free stock.

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