Slow-cooker Middle Eastern chickpea stew

Step 1

Place chickpeas, sweet potato, onion, carrot, apricots, dates, stock, tomatoes and seasoning in the bowl of a 5.5-litre slow cooker. Stir to combine.

Step 2

Cover with lid. Cook on low for 6 hours (or on high for 3 hours), adding zucchini halfway through cooking. Season with salt and pepper.

Step 3

Serve stew with couscous and yoghurt (optional). Sprinkle with coriander.