Slow Cooker Chickpea Tagine
14th April 2015
New You Boot Camp Mackerel With Roasted Rhubarb
14th April 2015
Ingredients
- 300 gm yellow split peas
- 1 onion chopped
- 200 gm tomatoes chopped (from a tin or fresh)
- thumb of fresh root ginger finely grated
- 2 tsp Cumin seeds 1 tsp crushed finely in a mortar
- 2 tsp ground turmeric
- 2 cloves garlic one crushed, one thinly sliced
- 10 curry leaves freeze-dried
- 700 ml hot organic vegetable stock
- 1 hot green finger chili thinly sliced
- 2 tbsp coconut oil
- lemon wedges to serve
Servings:
Instructions
- Place the split peas, onion, tomatoes, ginger, ground cumin, turmeric, crushed garlic, curry leaves and stock into a slow cooker. Add most of the chili and stir to combine. Cook on high for four hours, until the split peas are tender.
- Season the dal generously with salt and freshly ground black pepper. Just before serving, heat the coconut oil in a frying pan. When the oil is very hot, add the whole cumin seeds and the sliced garlic. Fry until the garlic is golden-brown and the cumin smells toasty and almost smoky. Spoon the hot spiced oil over the dhal, scatter with the remaining green chili, then serve with lemon wedges for squeezing.
- Enjoy!
