Slow cooked Savoury Chickpea Stew with Roasted Red Pepper Coulis

Another thrifty frugal meal that was a hit!

1 Large Aubergine peeled and cut into 2 inch chunks

1 Large Onion, finely chopped

2 Large Potatoes cut into 1 cm cubes

2 tins of tomatoes

1 can of chick peas

4 cloves of garlic

2 teaspoons of cumin seeds

1 teaspoon of Oregano

1/2 tsp of Tumeric

1 vegetable stock cube

gently fry onion over a medium heat in oil. Add the Aubergine until it begins to brown.

Add the garlic,cumin,oregano and Tumeric and cook for a minute. Add stock and tomatoes potatoes and chickpeas  heat and then transfer to slow cooker and cook on low for 7-8 hours or High for 4-5.

We had this with as usual a lovely fresh salad.

OOh Nearly forgot the coulis!!!

In a food processor combine……

2 Roasted Bell peppers

3 oil packed sun dried tomatoes

2 Tbsp of olive oil.

1 tbsp of Balsamic Vinegar

10 fresh Basil leaves

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