This is a very simple concoction that uses the dryness of the oven to help it keep its integrity. It wouldn't work well in the crockpot -- it would end up a very different dish.
2-4 tbsp extra virgin coconut oil
1/2 large butternut squash (or 1 small one!), diced
4 medium tomatoes, diced
1 very large sweet potato (or 2 smaller ones) (I used our purple asian sweet potato, for its dry, firm flesh), diced
3 cups cooked chickpeas
3 tsp sea salt
3 tsp marjoram
1 tsp chili powder
2 tbsp nutritional yeast
1. preheat your oven to 345 and put a very large baking dish in the oven with the coconut oil in it until the oil has melted
2. combine the ingredients in the baking dish, tossing everything very well until well coated by the coconut oil
3. bake uncovered for up to 2 hours, until the vegetables are tender.
4. enjoy with broccoli, a green salad, a crusty loaf of bread, your dear friends, your exhausted wife, or you sulky 3 year old.