Moroccan Stew with Chickpeas
1 tin Chickpeas (drain of tin and discard)
½ Kilo of Beef/Lamb
250ml Beef Stock
1 packet Mushrooms
2 tablespoons Cornflour
1 tin of Tomato and Onion Mix
1 teaspoon Cumin, Turmeric, Cinnamon, Coriander and Ginger spices
1 teaspoon Sugar
1 teaspoon Chilli Power or the amount to your taste/liking
250ml of Sherry
250ml water
Parsley, Garlic, Salt and Black Pepper to your taste
Roast off all spices (Cumin, Turmeric, Cinnamon, Coriander, Ginger, Chilli Powder) together for a few minutes in a frying pan, when you can smell the aroma coming from the spices, take of the heat and add to Slow Cooker.
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