Pot-Roasted Lamb with Chickpeas, Sweet Potatoes, and Spices

ImageAh, slow cooker meals. I love them so, so much. By the time you come home from work your house smells amazing, dinner is more or less ready, and you’ve forgotten all the work you did 8 hours ago before you started the slow cooker.  The trouble is that since slow cookers do save time, a lot of recipes for them rely heavily on shortcuts from processed foods, like canned soups, jarred salsa, ketchup, barbeque sauce, blahhhh.  I was determined to find a cookbook with a fresher approach to slow cooking.  So I checked a good looking one out from my library, Slow Cooking by Antony Worrall Thompson. Continue reading