Moroccan Lamb Chili with Chickpeas & Raisins

First time cooking with our slow-cooker (and transformer) in England! We revisited the recipe of  Moroccan chili with chickpeas and raisins and cooked it with lamb instead of beef this time. Served with couscous, the chili was great while J mentioned that the chili was more tomato-y than the last time. I think his remark wasn't a complain but just an observation because he seemed to enjoyed the dish for three days.