Sounds strange but use the prunes in the recipe. Serve with couscous.
I cook and then freeze chickpeas – much nicer than canned.
Slow Cooker Vegetable Tagine
1 T olive oil
1 onion – finely sliced
1 T ground cumin
1 T ground coriander
1 T paprika
½ tsp ground chilli – less or more to taste
1 cinnamon stick
½ c water
½ small pumpkin – cut into large chunks
1 large kumara – cut into medium chunks
1 large carrot - chopped finely
2 c green beans – chopped
1 ½ c cooked chickpeas – but canned will do
1 can tomatoes – chopped
6 prunes
fresh chopped coriander leaves or parsley to serve
freshly ground salt and pepper
Heat 1 T olive oil in a frypanadd onions and stir until brown and softened.
Transfer the onionsto a preheated slow cooker with remaining ingredients except the prunes and coriander (or parsley)
Simmer for 3-4 hours.
Stir in prunes about ½ hour before you wish to serve.
If too thin simmer for a while with lid removed.
Season to taste and stir in fresh coriander leaves.
