Moroccan Stew with Chickpeas

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.

Puddings in the Corner

Ingredients
1 kg Mince meat, add a tablespoon or two of flour and roll into about 1inch balls, pop into large dish add
1 x Onion cut into small dice
3 to 4 Carrots cut into small dice (or vegetables that suit you)
Mushrooms are also nice added to this dish if you happen to have in
Oxo/Bisto gravy mix
and what ever seasoning you like, herbs and spices.

Cook dish in the oven on 180c for an hour, then:

Make the suet puddings using Atora Light Vegetable Suet at 2 to one that’s one measurement of suet to 2 of self raising flour, a bit of water enough to make the pliable dough then divide into balls put them in the corners and around the sides of the dish, cook for about 20 minutes, serve with new potato or mashed potato and the veggies of your choice.
This used to be one of our favourite family meals.
A nice dish, for a cold winter’s night.