Slow Cooker Chickpea Stew
Ingredients
- 1 onion
- 4 garlic cloves
- 7-8 potatoes
- ½ tsp ground ginger
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- 400g can chickpeas
- 400g can chopped tomatoes
- 2 tbsp tomato purée
- 500ml chicken stock
Method
Tip everything into the slow cooker along with the chickpeas and their liquid, the tomatoes, tomato purée and the stock. Mix well, then cook on high for 5 hrs or low for 7 hrs. Serve alongside couscous or rice.
Campfire Stew
Ingredients
- 1 x joint of gammon
- 2 x tins of baked beans
- 2 x tins of chopped tomatoes
- 2 x peppers, finely chopped
- 1 x onion, finely chopped
- 6 x cloves of garlic, finely chopped or minced
- 1 x heaped tablespoon of smoked paprika
- 1 x small teaspoon of hot chilli power
Method
Add all the ingredients to your slow cooker and set to low power for around 6-8 hours. At around the 6 hour mark, shred the gammon joint with a knife and let it cook into the stew for an hour or two longer.
Serve with rice, topped with hot sauce, sour cream and grated cheese. You can also add salad, sweetcorn or guacamole.
Spaghetti Carbonara
Ingredients
- 1/2 packet of smoked bacon
- 1 egg
- Parmigiano Reggiano (70-100g)
- 3 cloves of garlic
- Black pepper
- Spaghetti
Method
Chop and mince the garlic and whisk together with your egg. Add your pepper and grated cheese, but leave some for when you're ready to serve up.
Next, chop up the bacon and start cooking in a large frying pan. While you're doing this, cook your spaghetti in a pan of boiling water.
Drain your spaghetti but make sure you keep a cup of the starch water you just cooked it in. Throw your spaghetti in with your bacon and stir through, continuing to cook on a low heat. Then, throw in your egg mixture and quickly and vigorously stir in with the spaghetti and bacon. Pour small amounts of starch water in if the mixture is getting too thick.
Serve up with black pepper and add your remaining cheese on top.