Another Winter Crockpot

The great thing about good ingredients cooked slowly in a crockpot is that dinner gets ready and you don't have to pay it any attention all day long. This concoction is rich and delicious, and everyone enjoyed it -- from Papa Ed and Nana Irene, to my dear husband and my delicious almost-five-year old. The Big Carrot has been carrying my favourite asian sweet potatoes lately -- murasaki -- and I highly recommend them over the usual sweet potatoes if you can get your hands on them. They have a dry mealy texture instead of a wet one, and they taste fantastic. This stew rocks, and we ate it with a simple salad of spinach and avocado, and some enjoyed it on a bed of black rice.

2 tbsp extra virgin coconut oil
1 tbsp finely minced garlic
1 cup finely chopped onion
1/2 cup chopped grape tomatoes
2 cups finely chopped green cabbage
4 cups soaked and rinsed chickpeas



2 cups diced carrots
3 cups diced celery
4 cups diced asian sweet potato

1 tbsp sea salt
1/2 tsp chili powder
1/2 tsp cumin
1 tbsp rosemary
black pepper

2 cups boiling water

1/2 cup almond butter
1/2 cup coconut butter

2 tbsp lime juice
1 cup water


1. layer the ingredients in the order listed
2. combine the water with the almond butter, coconut butter, and spices, and then pour over everything
3. after cooking is done, stir in lime juice, and any extra salt and pepper you like, and more water if you need it