Slow Cooker Cauliflower & Chickpea Harissa Stew

Ingredients

• 1 medium cauliflower (~600g), broken into small florets
• 1 x 400g tin chickpeas, drained and rinsed
• 1 x 400g tin chopped tomatoes
• 200 ml vegetable stock
• 1 medium onion, sliced
• 2-3 tbsp apricot harissa
• 30 g soft dried apricots (6-8), roughly chopped
• 150 g spinach
• salt and pepper to taste
• 1 squeeze lime (optional)

Instructions

1. Lay the sliced onion in the bottom of the slow cooker.
2. Add the cauliflower florets, chickpeas, and chopped apricots.
3. In a bowl or jug, mix the tin of tomatoes with the stock and harissa. Pour over the vegetables and give it a gentle stir so everything is coated. The liquid should come about halfway to two-thirds up — don't worry if the cauliflower isn't fully submerged.
4. Cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the cauliflower is tender but not falling apart.
5. If the sauce looks thin, remove the lid and cook on HIGH for the last 30 minutes to reduce.
6. In the last 10–15 minutes, push the spinach into the top, replace the lid, and let it wilt down.
7. Season with salt, pepper, and a squeeze of lime if using. Serve in bowls with a dollop of yoghurt and warm flatbread.

Notes & Tips