• 1 tablespoon olive oil
• 20 g (¾ oz) butter

Heat the oil and butter in the insert pan of a slow cooker or a large frying pan over medium heat and cook the onion and garlic for 5 minutes until the onions are slightly softened. Add the cumin and ginger and cook for 1 minute.

Return the insert pan, if using, to the slow cooker, or transfer the mixture to the slow cooker along with the saffron and its soaking liquid, the chickpeas, c