Vegetables with Green Peas and Chickpeas -- Continuing Crockpot Adventures, or is it Chickpea Variations?

This dish feels spring appropriate to me with its flavours of green peas and celery. The ingredients mellow and blend together, so there are no sharp edges, just a satisfying meal that appeals to all ages. We have been enjoying it as a topper to slices of quinoa polenta, and my three year old gobbles it down with great enjoyment. Even my husband has no complaints on this one ;)

ingredients:

2 tbsp extra virgin coconut oil
1 tbsp finely minced garlic
1 cup finely chopped onion
1 cup finely diced celery
1 cup finely diced carrot

1/4 cup amaranth

3 cups finely diced tomato
1/2 tbsp sea salt
1/2 tbsp marjoram
1/2 tsp chili powder
1/2 tbsp mesquite powder
black pepper
2 bay leaves

1 1/2 cups chickpeas

2 cups frozen green peas, defrosted (organic) (250g)

1/2 tbsp sea salt

2 cups broccoli florets, either lightly steamed, or defrosted from frozen (250g)


directions:

1. turn your crockpot to high, set the timer for 6 hours
2. layer:
a) coconut oil
b) garlic
c) onion
d) celery and carrot
e) amaranth
f) tomato
g) sea salt, marjoram, mesquite, black pepper
h) tomato
i) chickpeas
j) green peas
k) rest of sea salt
3. cook for 6 hours
4. turn off heat and stir in broccoli
5. serve over quinoa polenta, cornmeal polenta, with a slice of bread, with a big smile, or simply with pride and enjoyment.

very yummy.