Vegetarian Cannelloni

1 Can Chickpeas
1 Can Lentils
1 Can Chopped Tomatoes (chilli & herb)
1/2C Water
1/2 Onion - Diced
1t Brown Sugar
1T Soy Sauce

250g Cannelloni
200g Ricotta Cheese
200g Spinach - Cooked
1t Crushed Garlic
Salt & Pepper
1 Can Chopped Tomatoes in Juice
1/4 C Water
Grated Cheese

1. Add the chickpeas, lentils, chopped tomatoes, onion, water, brown sugar and soy sauce to a slow cooker and cook on low for 4 hours
2. Whizz the lentil mix in a food processor until it turns into a paste
3. In a bowl, combine the ricotta cheese, spinach, garlic, salt and pepper
4. Fill the cannelloni with with ricotta cheese mix and place in an oven proof dish
5. Combine half of the lentil mix with the tin of tomatoes and water, pour on top of the cannelloni
6. Sprinkle with the grated cheese and bake in the oven at 170 for 30-35 minutes or until the cannelloni is cooked though (you may need to add some more water throughout cooking if it looks like it is drying out)