What? Another chickpea crockpot adventure? Sound boring? Well, it tastes different. And I'm not just saying that. The large quantity of celery, the lack of sweet potato, and the addition of nutritional yeast (get yer B12s boys and girls) give it an entirely different flavour.
I was very short on time, so with the exception of the garlic and onion, I rough cut the veggies into quite sizeable chunks (it was time for my son's nap and I was fighting the clock). The tomatoes are a mixture of on-the-vine and grape (think 'very intense flavour'), and there was an eleventh hour addition of cauliflower and a twelfth hour addition of spinach. The results are a brighter, richer flavour, less mellow but very very tasty.
In fact, as Hendrik would say, it tastes like more.
2 tbsp extra virgin coconut oil
1 1/2 tbsp garlic, finely minced
3/4 cup onion (1 med), finely chopped
2 cups celery, roughly chopped
1/12 cups carrots, roughly chopped
300 g vine tomatoes, roughly chopped (approx 2 cups)
300 g grape tomatoes, cut in half (approx 2 cups)
3 cups chickpeas
1 tbsp sea salt
1 1/2 tbsp marjoram
1/2 tbsp oregano
1 tsp cumin
2 tbsp nutritional yeas
1/2 tsp chili pepper
250 g cauliflower florets, chopped
150 g chopped spinach
1. put the oil in the crockpot and turn it on before you begin chopping, to give the oil a chance to melt. Set the crockpot for 6 hours on high.
2. add the garlic and onion and give it a quick stir in the oil to coat.
3. layer the celery, the carrots, the tomatoes, and the chickpeas.
4. sprinkle the seasonings on top
5. after 4 or 5 hours, stir in the cauliflower
6. when the heat goes off, add in your spinach, and stir well to distribute.
Voila. Serve, enjoy, save, freeze, etc!