The Australian Women's Weekly 5 Ingredients Slow Cooker

The Australian Women's Weekly 5 Ingredients Slow Cooker

Maximum flavour, minimum fuss – who isn't a fan of this approach to getting food on the table?

The best thing about slow cooking is that you can throw all the ingredients into a slow cooker and let it do the work for you. It's so easy and The Australian Women's Weekly have found a way to make it even easier!

By using just 5 ingredients, plus some basic staples, not only will you have less to buy, but there'll be less to prepare too. Bringing a slow cooker into the equation creates the perfect scenario for saving time, while building the biggest flavours.

The Australian Women's Weekly 5 Ingredients Slow Cooker has over 100 delicious recipes including an influence from international cuisines – Greek, Middle Eastern and Italian to Mexican, Chinese and Indian –ensuring plenty of variety and flavours.

Whether it's a main meal or dessert – yes, that's right, they have even perfected sweets made in the slow cooker!

Making a delicious meal has never be so easy, with these effortless, heart-warming recipes.

The Australian Women's Weekly 5 Ingredients Slow Cooker
The Australian Women's Weekly
ISBN: 9781925695403
RRP: $34.99

 

 

 

 

Chorizo and Chickpea Stew

Prep Time 5 Minutes
Cook Time 7 Hours 10 Minutes
Serves 4

Ingredients
2 x 400g (12½oz) cans chickpeas (garbanzo beans)
500g (1lb) cured chorizo
1 tablespoon harissa paste
500g (1lb) jar tomato pasta sauce
120g (4oz) baby spinach leaves

Staples
sea salt flakes
freshly ground black pepper
extra virgin olive oil

Method
Preheat a 5-litre (20-cup) slow cooker on 'sear' (HIGH) setting.
Drain, then rinse chickpeas.
Cut chorizo into chunks; add to slow cooker. Cook, uncovered, turning, for 5 minutes or until browned lightly. Add harissa; cook for 30 seconds. Add tomato pasta sauce; bring to a simmer. Stir in chickpeas; season.
Adjust setting to LOW; cook, covered, for 7 hours or until sauce is reduced, rich and thickened.
Add spinach; stir until wilted. Drizzle with oil; season. Serve.

MAKE IT SIX Add chopped garlic or rosemary in step 3 with the chickpeas.
SERVE IT with the grilled sourdough, garlic naan or cheddar toast on page 130, if you like




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