Cook the chickpeas and vegetable stock in the slow cookder on high for 2 hours. Heat oil and cook onions in a frying pan. Add the spices and salt, cook for 1 min. Stir in cooking sauce and coconut cream, cook until just warmed. Pour mixture over chickpeas. Cook on low for 6-7 hours or high for 2-3 hours.
Sourced from Binn Inn catalogue, Breville recipe.
Pretty sure I've also just thrown it all in the slow cooker (with tinned, cooked chick peas) and it was fine.
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|Serving Size: 1 Serving (195g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 90 (44%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 288.2mg||10 %|
|Potassium 398.9mg||10 %|
|Total Carbohydrate 24g||7 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 17.7g|
|Protein 6.8g||10 %|
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Calories per serving: 203
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