Baked Vegetable with chickpeas and Herbe de Provence

I was chopping veggies and throwing them in my giant red pot called 'Nemesis' when my four year old suggested the addition of coconut milk would be just right. He was so right. This is so buttery and rich and satisfying and special tasting. It's not a coconutty flavour, but a buttery one.Yummy! 

ingredients:

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

4 cups chickpeas
1/2 head chopped green cabbage

2 small  parsnips, diced
2 med-large carrot, diced
1 medium sweet potato, diced


1 tbsp sea salt
black pepper
2 tbsp herbe de provence
1 tsp cumin

1 can organic coconut milk


directions:

1. preheat the oven to 345
2. melt the coconut oil in an oven proof covered dish -- for this I use the 'Nemesis', my monstrous cast iron dutch oven.
3. add the ingredients in the order listed
4. put into the oven and bake for 90 - 120 minutes, stirring thoroughly after about 1 hour