This is a version of a recipe I found somewhere, quite a few years ago. The original recipe called for a whole chicken…the kind that goes “Cluck, Cluck”. I adapted the recipe to suit my Vegetarian ways using either Chick Peas or Yves Chicken Tenders. Most often I make it with the Yves product because I am the only one that loves Chick Peas around here and truth be told? I think my husband would prefer the chicken that goes “Cluck, Cluck”!

2 -4  large Onions, sliced
4 – 5 cloves of Garlic, crushed
1 1/2 teaspoons shredded fresh Ginger root
1/2 teaspoon Tumeric

1 (800g) can Diced Tomatoes
1 (800g) can Crushed Tomatoes
1 – 1 1/2 (800g) can(s) Water
1 (420g) can Chick Peas, drained and rinsed well

6 Cardamom pods
6 whole Cloves
2 Bay Leaves

2 – 3 Tablespoons curry
1 teaspoon Chili Flakes
1/2 teaspoon Cayenne
1 teaspoon ground Cumin
1 teaspoon ground Coriander
1 1/2 teaspoons Salt
pinch of Brown Sugar
1 Tablespoon Lemon Juice

Garnish with:
Chopped Cilantro, Chopped Green Onions

Optional: Yves Chicken Tenders, chopped

Preparation:

Place onions, garlic, gingeroot, tumeric, diced tomatoes, crushed tomatoes in Slow Cooker and stir to combine.

In a Tea Strainer,

Place Cardamom pods which you have slightly crushed with the back of your knife, Whole Cloves, and Bay Leaves. Securely close Tea Strainer and drop into tomato mixture.

Add Curry to taste, ground Cumin, ground Coriander,  Chili Flakes, Cayenne, Salt, Brown Sugar and Lemon Juice. Stir to combine all.

Turn Slow Cooker on High and cook for 3 – 4 hours. If heading out for the day, you can turn the Slow Cooker to the Slow Setting and leave it go for 6 – 8 hours.

If using the High setting, add drained, well rinsed Chick Peas 1 1/2 hours before you plan to serve. You may also want to add a bit more curry, chili or salt at this stage.

If using, add Chopped Yves Veggie Tenders and continue cooking for 1 1/2 hours.