Photograph by Dave Lifson

I’ve just discovered the joy of slow cooking. I was initially dismissive of it at first. I think I’d filed it away in my brain with the likes of high waisted mum- jeans.

Anyway, over the last week or so I’ve conquered my fear and, I’m not ashamed to say, I’ve fallen in love. What’s not to love? A small amount of thought followed by a bit of chopping and the teensiest bit of cooking prep and a tasty dinner is borne.

2 large sweet potatoes
2 large carrots
1 large white onion
1 tbsp olive oil
1 tsp cumin
1/2 tsp ground coriander
1 tsp cinnamon
1/2 tsp asaphotaeda
4 cubes frozen spinach
1 handful of sultanas
Can of chickpeas drained

  1. Dice the onion and fry with the spices
  2. Add carrots and sweet potato
  3. Add to slow cooker
  4. Swill a couple of mugs full of water into the pan to get all of the spices into the slow cooker
  5. Add the chickpeas and handful of sultanas
  6. Cook on med for 6 – 8 hours
  7. 30 or 40 mins before serving add veg stock, spinach and thicken