This Slow Cooker Chickpea Sausage Stew is simple, hearty and flavourful. Just throw in all the ingredients and your delicious dinner is ready when you get back home.
Prep Time 15minutes
Cook Time 5hours
Total Time 5hours15minutes
1heaping cupchickpea*See notes
250gmsplum tomato**See Notes
1largeonionChopped (roughly 1/2 cup)
1tbsp extra virgin olive oil
1tspn Cumin Powder
1 tspnchili powder
Salt to taste
Fresh Cilantro leafFor Garnish
Heat Oil in a pan. Add Garlic. Fry for 30 seconds.
Add Onion. Saute till onion is translucent.
In the Slow Cooker add all the ingredients, except coriander leafs. Cook on high for 4-5 hours.
At the end, smash few chickpeas with the back of the spoon. It will make the stew bit thick.
Garnish with fresh cilantro leaves before serving.
* I soaked dry chickpea overnight. Then cooked until just cooked. You can also use canned chickpeas. Darin all the liquids and measure.** I blanched roughly 4 tomatoes. You can substitute it with canned tomatoes.*** You can also add red bell peppers to the stew. Adjust the spices as per your preference.**** You can cook on low for up to 8 hours. TO quicken the cooking process add warm stock.