Moroccan Style Slow Cooked Chickpea & Lentil Stew

• 2 cups cooked chickpeas
• 1.5 cups dry (uncooked) green lentils
• 1 onion, chopped
• 1 400g tin tomatoes (or 4 fresh tomatoes, chopped)
• 4 Tbs tomato paste
• 1 vegetable stock cube
• 1 tsp salt
• 1 tsp garam masala
• 1 tsp ras al hanout
• 1 - 2 tsp chilli paste or dried chilli flakes
• 4 - 5 cloves garlic, minced or finely chopped
• 2 tsp minced fresh ginger
• 2 Tbs olive oil
• 1 cup (250ml) lemon juice
• zest of half a lime
• 5 cups (1.25L) water

1. Add all ingredients to the slow cooker or crock pot. Stir.
2. Cook on high for 2 hours, then turn down to low for 1 - 3 hours. Alternatively, cook on low for 6 hours.
3. Serve hot or cold, alone or with bread, corn chips, or couscous.

chickpeas, green lentils, onion, tomatoes, tomato, vegetable stock cube, salt, garam masala, hanout, chilli, garlic, fresh ginger, olive oil, lemon juice, zest of half a lime, water

Taken from www.epicurious.com/recipes/member/views/moroccan-style-slow-cooked-chickpea-lentil-stew-51862371 (may not work)