Yields2 ServingsPrep Time30 minsCook Time20 minsTotal Time50 mins
FOR THE SPICE MIX (ras-al-hanout)
1handful fresh basil
INGREDIENTS FOR THE CURRY
1 tin of tomatoes
1tin of drained chickpeas
1 ¼tbsptomato puree
1tbspMoroccan spice mix
1tspharissa paste (if you don’t like it as spicy, then add less)
1chicken or beef stock cube
1red onion in chunks
1carrot in small chunks
1red and 1 yellow pepper
2pinchessalt, black pepper
Add all ingredients of the spice mix to a jar, mix well. If air tight the jar of mix can be stored for up to two months.
Fry the onion and carrot in olive oil, when they are beginning to brown add the garlic and ginger and stir.
Add the harissa paste and Moroccan spice to your spice preference.
Add a splash of water and then add the chicken. Once the chicken is sealed, add the tin of tomatoes, tomato puree, salt, black pepper, sugar and stock cube. Add a splash of water to loosen the mix a bit so the chicken is mostly covered.
Transfer to your rice cooker bowl and press the ’SLOW COOK’ function on your rice cooker. Set for around 2 hours cooking time. Press ’START’.
After an hour, add the chickpeas, green beans, peppers and cook for another 45-60 mins.
Towards the end of cooking adjust the seasoning of the stew and add a good squirt of lemon juice.