Turmeric herb chickpeas and rice from Slow Victories: A Food Lover’s Guide to Slow Cooker Glory (page 47) by Katrina Meynink

  • fresh ginger
  • marjoram
    Marjoram (Origanum majorana, syn. Majorana hortensis Moench, Majorana majorana (L.) H. Karst[2]) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. In some Middle-eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum. [Wikipedia]
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  • EYB Comments

    Requires at least 8 hours to prepare. Can substitute tinned chickpeas for dried chickpeas, ground turmeric for fresh turmeric, chicken stock for vegetable stock, lemon thyme for marjoram, and coconut milk yoghurt for Greek yoghurt. Can use the book's "Yoghurt".

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires at least 8 hours to prepare. Can substitute tinned chickpeas for dried chickpeas, ground turmeric for fresh turmeric, chicken stock for vegetable stock, lemon thyme for marjoram, and coconut milk yoghurt for Greek yoghurt. Can use the book's "Yoghurt".

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