A slow cooked chickpea stew that tastes of summer holidays
Soak the chickpeas overnight. When you're ready to cook, drain them and add to the slow cooker.
Dice the peppers and aubergine into fork sized chunks. Place them in the slow cooker.
Mix the cornflour to a paste with a little water and add to the tinned tomatoes. Heat in the microwave in a microwaveable bowl or jug until it begins to bubble.
Stir the sauce into the slow cooker along with the smoked paprika and garlic, and 500ml freshly boiled water.
Bury the rosemary sticks in the ingredients so they're just covered. Cook on low for 8 hours.