Maximum flavour, minimum fuss – who isn’t a fan of this approach to getting food on the table?
The best thing about slow cooking is that you can throw all the ingredients into a slow cooker and let it do the work for you. It’s so easy and The Australian Women’s Weekly have found a way to make it even easier! By using just 5 ingredients, plus some basic staples, not only will you have less to buy, but there’ll be less to prepare too. Bringing a slow cooker into the equation creates the perfect scenario for saving time, while building the biggest flavours.The Australian Women’s Weekly 5 Ingredients Slow Cooker has over 100 delicious recipes including an influence from international cuisines – Greek, Middle Eastern and Italian to Mexican, Chinese and Indian –ensuring plenty of variety and flavours.
Making a delicious meal has never be so easy, with these effortless, heart-warming recipes.
Here try the Chorizo & Chickpea stew recipe
PREP TIME 5 MINUTES COOK TIME 7 HOURS 10 MINUTES SERVES 4
FIVE INGREDIENTS
2 x 400g (121⁄2oz) cans chickpeas (garbanzo beans)
500g (1lb) cured chorizo
1 tablespoon harissa paste
500g (1lb) jar tomato pasta sauce
120g (4oz) baby spinach leaves
STAPLES
sea salt flakes
freshly ground black pepper extra virgin olive oil
METHOD
1 Preheat a 5-litre (20-cup) slow cooker on ‘sear’ (HIGH) setting.
2 Drain, then rinse chickpeas.
3 Cut chorizo into chunks; add to slow cooker. Cook, uncovered, turning, for 5 minutes or until browned lightly. Add harissa; cook for 30 seconds. Add tomato pasta sauce; bring to a simmer. Stir in chickpeas; season.
4 Adjust setting to LOW; cook, covered, for 7 hours or until sauce is reduced, rich and thickened.
5 Add spinach; stir until wilted. Drizzle with oil; season. Serve.
MAKE IT SIX Add chopped garlic or rosemary in step 3 with the chickpeas.
SERVE IT with the grilled sourdough, garlic naan or cheddar toast, if you like.
THE AUSTRALIAN WOMEN’S WEEKLY 5 INGREDIENTS SLOW COOKER
RRP: $34.99; PAPERBACK
Available where all good books are sold and www.awwcookbooks.com.au
This story was originally published on The Carousel.
