A comfort food that is healthy and hardy. When I think of this warmly spiced vegetarian stew I want to curl up by the fire and get lost in delicious conversation with the ones I love! Lovely smell to walk into after a long day.
6 baby red potatoes cut in half
1 large yam, peeled and cut into 1 inch chunks
3 large carrots, chopped
1 chinese eggplant cut into 1 inch chunks
1- 15 oz. can of chickpeas, drained
2 cups water or vegetable stock
2 tsp. fennel
1 tsp. coriander
½ tsp. cinnamon
Salt and Pepper to taste
1 lemon cut into quarters
1 cup frozen peas
Chopped fresh mint
Layer potato, yam, carrot, chinese eggplant and chickpeas in crockpot.
Whisk together water (or stock) and spices in a bowl. Pour over vegetables and top with the lemon wedges. Cover and cook on high for 5 hours. (Extend cooking time if cooking on low). Before serving stir in frozen peas and allow to heat through. Remove lemon before serving. Serve in bowls topped with chopped mint.