Chickpea and Sweet Potato Crockpot

Most of the veggies in this one get the most heat, and kind of melt and disappear into the body of the stew. The chickpeas and diced sweet potato, and brown lentils are all that are note worthy in the end. A fabulous, delicious, rich, and simple meal. We enjoyed it with the freshly baked sourdough and a salad of spinach, carrot, and cucumber.

2 tbsp coconut oil
2 cups finely chopped onion
4 cups finely chopped cabbage
1 cup celery finely chopped
1 cup masoor whole lentils

  

4 cups cooked chickpeas
1/2 cup coconut butter
2 tsp sea salt

4 cups diced sweet potato

2 tsp sea salt

6 cups water

1 tbsp marjoram



directions:
turn on the crockpot and set to 6 hours
1. add coconut oil and let it melt in the bottom of the crockpot
2. finely chop vegetables in the food processor (onion, cabbage, celery)
3. spread in bottom of heating crock pot
4. rinse lentils and spread over vegetables
5. layer chickpeas next
6. add 1/2 cup coconut butter, distributed evenly over chickpeas
7. add 2 tsp sea salt, sprinkle evenly
8. layer on diced sweet potato
9. sprinkle 2 more tsp sea salt
10. pour on 6 cups of water
11. sprinkle marjoram on top
12. close lid
13 wait six hours
14. stir and serve