Moroccan Chickpea Casserole

Mel Marlborough

A vegan and vegetarian friendly option

5 from 1 vote

Prep Time 15

Cook Time 8

Total Time 8 15

Course Main Course

Cuisine Vegan, Vegetarian

Servings - 6 people

3 cans of drained chickpeas
1 can of diced tomatoes
3-4 teaspoons of crushed garlic
2-3 tablespoons of Moroccan spice
1/2 pumpkin chopped
750 ml vegetable stock
1 carrot chopped
1 chilli finely sliced
1/4 cauliflower
1/4 - Broccoli
Greek yoghurt and toasted Lebanese bread to serve with can remove or use vegan alternatives

Place everything except the cauliflower and broccoli into the SC on low for 4hrs.
Add cauliflower and broccoli and cook on low for another 4hrs.
Remove lid and continue to cook for another 30min to help thicken (if required).
Serve with yoghurt and bread (if using)