Spiced Chickpea Stew
Jump to recipeYields:
4
Cal/Serv:
365
Cooking low and slow is a surefire way to add tons of rich, layered flavor to your favorite veggies.
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Ingredients
- 1 1/4 lb. Yukon gold potatoes
- 3 medium carrots
- 1 can chickpeas
- 1 lb. zucchini
- 1 cup water
- 2 tsp. fennel seeds
- 1 tsp. coriander
- 1 tsp. salt
- 1/2 tsp. cinnamon
- 1/2 tsp. pepper
- 1 lemon
- 1 cup frozen peas
- 4 eggs
- Chopped fresh mint
Directions
- Step 1In 6- or 7-quart slow-cooker bowl, layer potatoes, carrots, chickpeas, and zucchini.
- Step 2Whisk water, fennel seeds, coriander, salt, cinnamon, and pepper in bowl; pour over vegetables. Top with lemon quarters. Cover and cook on high 5 hours; 10 minutes before serving, add frozen peas to cooker and re-cover.
- Step 3To serve, remove and discard lemon. Divide among 4 bowls. Top each with 1 fried or poached egg and chopped fresh mint.
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