I just can't get enough of stews in the winter. Nothing like a good hearty warm bowl of veggie goodness to get me through. Not to mention, you can just throw everything into the crockpot and come back the next morning. This stew is dependent on the spices and the eggplant - but you could throw any other veggies you had in and I'm sure it would be great.
Serves: 4-6
Ingredients:
1 onion, chopped
3 garlic cloves, diced
1 tbsp coriander
1 tbsp cumin
1/2 tsp cayenne pepper
1 tsp cinnamon
5 cups vegetable broth
4 carrots, sliced
1 small eggplant, chopped
1 small zucchini, chopped
2 cans stewed tomatoes
1 can garbanzo beans, drained
3/4 cup currants or raisins
1 cup almonds, chopped
Salt + Pepper, to taste
1. Cook garlic, onion and all spices in either olive or coconut oil (highly recommended) for 3-5 minutes over medium-high heat, allowing to brown.
2. Chop the additional vegetables and add all ingredients to crockpot. Cook for 8 hours on high.
That's it.
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Original Recipe:
Cooking Light
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