Ingredients
2x 400g chopped tomatoes
1x vegetable stock
200ml boiling water
1x tsp cayenne pepper
2x tsp smoked paprika
2x tsp cumin
2x tsp dried oregano
2x 400g tins of chickpeas
2x limes
1x chilli or to your taste
4x garlic cloves
2x tbsp olive oil
2x red peppers
1x onion
2x carrots
Handful of fresh coriander
Preparation
1.Peel and chop the onions, then chop the peppers and carrots roughly to the same size.
2.Mince the garlic, and chop desired amount of fresh chilli to your spice liking. Mix the stock cube with the 200ml of water.
3.Drain the chickpeas until dried.
4.Mix all the ingredients into the slow cooker making sure they are completely combined.
5.Cook on the lowest setting for 8-10 hours
6.Before serving squeeze lime juice into the chilli, place in bowls and sprinkle the roughly chopped coriander.