Ingredients
1 tablespoon oil
1 red onion, sliced
2 sticks celery, sliced
1 jar Beerenberg Slow Cooker Moroccan Lamb
2 x 400g cans diced tomatoes
2 x 400g cans chickpeas, drained
500ml vegetable stock
ground black pepper
½ bunch coriander, leaves and stems roughly chopped
½ bunch parsley, leaves roughly chopped
Directions
Heat a large saucepan over medium heat. Add the oil, onion and celery. Cook for 5 minutes stirring occasionally. Add the jar of Beerenberg Slow Cooker Moroccan Lamb and cook for another 3 minutes whilst stirring. Add the diced tomatoes, chickpeas, vegetable stock and a big pinch of pepper. Turn the heat to low and simmer for 20 minutes.
Before serving, add the coriander and parsley and stir to combine.
