I went down to the final farmer's market of the season and filled my bag by fancy. Coming home, I threw a whole bunch of good stuff into the crockpot, followed by a generous scoop of peanut butter.
Perhaps because I am running low on energy these days, I find myself craving fat and protein. I found myself spreading a little butter on a hard boiled egg at work the other day. Unusual, because I am a fan of neither eggs nor butter on a personal taste level. However, it was delish. I have also been desiring peanut butter by the scoopful, and have been adding it to everything.
Result: rib-sticking, warming, autumnal fare. Yummy.
2 tbsp extra virgin coconut oil
2 onions, diced (approx 2 1/2 cups)
2 large carrots diced (they were the size of my son's arm) 4 cups
3 cups cooked chickpeas
4 cups brussels sprouts, cut in half (small ones)
3 cups chopped tomatoes (4 medium sized)
3-4 cups diced broccoli stems
1 tbsp sea salt
1 tsp chili powder
2 tsp cinnamon
1 tsp cumin
1 tbsp marjoram
1/2 - 1 cup organic peanut butter, smooth, add in at end and mix well for final 30 minutes of cooking
turn your crockpot on to high, and set the timer for 6 hours
1. add all the ingredients in layers in the crockpot except the almond butter. I recommend layer with the order as above, because it will allow things to cook well
2. towards the end of cooking, add the peanut butter, and stir well. Allow to cook and blend flavours for the final hour
3. serve with fresh bread