• 1½ cups dried chick peas (Cover with cold water and soak for 12 hours or overnight)
• 3 cups fresh parsley
• 1 onion
• 6 cloves of garlic
• 1 Tbsp each of ground cumin, ground coriander and baking powder
• 2 400 g tins of Morrocan flavoured tomatoes
• For the dressing-
• 2 cloves garlic crushed
• 1 c natural unsweetened yoghurt
• 1 Tbsp tahini
• 3 Tbsp chopped fresh coriander

Drain the soaked chickpeas and place in the food processor with the parsley (this seems like a lot, but I promise you won’t taste it, and it is very good for you!) onion, garlic and process until smooth Add in the spices and baking powder. When combined, with wet hands, roll into balls and place in the bottom of the crock pot. Pour over the tomatoes and cook on LOW for 8 hours. Add more water or tomato if needed. Mix together the ingredients for the dressing and serve.