Split Chickpeas and Sweet potato -- vegan, delicious, and comforting

Well, it feels like autumn today. And this hit the spot.  Slooooooooow food. My reliable workhorse of a crockpot rides again. So to speak. This is one of the most flavourful veggie stews ever, and it definitely is one I'll make again soon. My five year old waxed enthusiastic about the veggies in it, and devoured it in record time. Usually, if it ain't pasta or pizza, it lingers a little longer. The sweetness of the sweet potatoes is comforting with the depth of flavour and richness encouraged by the dried mushrooms and coconut butter. A vegan triumph of culinary satisfaction, my friends.

ingredients:

2 tbsp extra virgin coconut oil
1 medium onion finely diced
1/4 cup dried mushrooms, finely crumbled
2 cups green cabbage, finely diced
4 cups split chickpeas, soaked but not cooked (or sub in 4 cups whole chickpeas cooked or canned and well rinsed)
1/2 cup coconut butter

2 cups carrot, finely diced

4 cups sweet potato, finely diced

1 tbsp sea salt
1 tbsp marjoram

4 cups water


ingredients:

1. layer the ingredients in the order listed in your crockpot, then sprinkle the seasonings and pour on the water so the seasonings get distributed. Sprinkle a little salt on top after everything else for good measure
2. cook for about 6 hours, or until the chickpeas are melt in your mouth, and everything tastes fabulous
3. serve with an awesome salad or whatever else pleases you.