Ingredients

The following ingredients have 4 Servings
  • 1 onion
  • 0.5 red pepper
  • 1 sweet potato ((250 g approx))
  • 3 chicken breasts ((500 g approx))
  • 400 g chickpeas (drained)
  • 500 g passata
  • 2 tsp harissa paste
  • 2 tsp cumin
  • 2 tsp cinnamon
  • 1 tbsp pomegranate molasses
  • salt and pepper, to taste
  • 1 tsp dried rose petals (crushed)
  • 3-4 tbsp pomegranate seeds (I used half a pomegranate)
  • 3-4 tbsp fresh flat-leaf parsley (chopped)

Instruction

  • Add the ingredients to the slow cooker pot.
  • Mix gently to combine the sauce ingredients.
  • Cook on high for 3-4 hours or on low for 6-7 hours.
  • Garnish with the dried rose petals, pomegranate seeds and flat-leaf parsley, and serve with couscous or rice.