October Crockpot -- a rich creamy vegan stew

With the sudden change in the weather it is truly autumn. Rainy, chilly, and grey. So, this. Not that I don't make crockpots in the summer. But this time, I really mean it.

The use of chickpea flour from our local Indian super market gives this a mellow creaminess and body that is quite delightful. I have become a raging chickpea flour aficionado. I adore it. Adore, I tell you. Anyway, these creamy delicious dish is awesomeness in a pot.

The onion, cabbage, and cauliflower melt away to nothing, so this stew is about the split chickpeas, the creamy broth, and the carrot medallions. Pretty!!

Every time my husband eats a bowl of this he declares it 'delicious'. That never gets old.

I will definitely use chickpea flour to make the broth again. Inspired!!

ingredients:

2 tbsp coconut oil
1 onion, finely diced
3 cups green cabbage very finely chopped
2 cups channa dall, split chickpeas (I used raw, dried, well rinsed split chickpeas. If you don't wanna, you can use canned whole chickpeas. I'm okay with that.)

2 cups white cauliflower, crumbled and very finely chopped

4 carrots -- 3 yellow and 1 orange, narrow and cut into discs (I used what I had from the market)

1 tbsp cumin
3 tsp sea salt
1 cup water + 1/2 cup chickpea flour mixed together

6 cups water