Ingredients

- 400g chickpeas
- 4 garlic cloves, grated
- 1 small onion, diced
- 100g sundried tomatoes- chopped
- 200ml stock
- 1 tin chopped tomatoes
- 120ml double cream
- 1 tbsp tomato purée
- 1/2 tbsp dried oregano
- 1/2 tsp thyme
- 80g Parmesan, grated

To finish after 2 hour cook-
- 80g Orzo pasta (or new potatoes if GF, but they would go in from the start)
- 120g fresh baby spinach
Basil and fresh lemon juice to finish

Launch it all in the slow cooker and leave on high for 2 hours, after 2 hours mix well and finish with the spinach and orzo and leave on high for an additional 20 minutes then serve with fresh basil and lemon juice.