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Chickpea and Mushroom Stew

Chickpea and Mushroom Stew


  • 2 cans of chickpeas
  • 5 carrots, chopped
  • 2 medium onions, peeled and chopped
  • 2 celery stalks, chopped
  • 1 pack of button mushrooms, sliced
  • 1 can chopped tomatoes
  • 2 tbsp tomato puree
  • 1 vegetable stock cube in 600ml boiled water
  • 3 cloves of garlic
  • 1 tbsp olive oil
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • Salt and pepper to taste


  1. Heat oil in a pan and gently fry onions, garlic, cumin and turmeric together until onions are soft
  2. Once onions are soft add to the slow cooker with the rest of the ingredients.
  3. Cook on high for 4 hours or low for 6hrs.


Add meat such as chicken.

Chilli and paprika also go well with this dish.

Serve with rice or crusty bread.

This dish is freezer friendly!


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