2 cans of chickpeas, drained
5 Carrots, chopped
2 Celery sticks, chopped
2 white onions, diced
Pack of button mushrooms, sliced
Other vegetables or beans that need using up from the cupboard or fridge
1 can of chopped tomatoes
2 tablespoons of tomato puree
3 sliced spring onions to sprinkle on top
1 vegetable stock cube
3 cloves of garlic, minced
Tablespoon of olive oil
Teaspoon of turmeric
Teaspoon of cumin
Teaspoon of chilli powder or paprika
Salt and pepper to taste
Heat the olive oil in a pan and gently fry your onions, garlic and spices for a few minutes until the onions are softened.
Mix your stock cube in 600ml of warm water until dissolved.
Add all your ingredients, including chopped vegetables and fried onions, into the slow cooker and pour the stock and can of chopped tomatoes in.
Cook on high for four hours or low for six and serve with spring onions, yoghurt, and crusty bread.