Broccoli and Chickpea Crockpot

This green and white concoction is savoury, thick, and utterly comforting. The peeps in my house adore both broccoli and chickpeas, so it's really easy to love this simple dish. The cauliflower and sweet potato aren't really very noticeable, although they do provide body, flavour, and nutrition. The theme of the concoction is definitely broccoli and chickpea. Once again, I mixed a little chickpea flour into the water I added to the crockpot, which thickened up wonderfully over the cook time. Simple, satisfying, and universally enjoyed.

2 tbsp coconut oil
1 onion, finely diced
3 cups of chopped up cauliflower florets

3 cups cooked chickpeas
3 cup frozen green peas

1/2 cup diced celery

4 cups diced white sweet potato


3 tsp sea salt
1 tsp cumin
1 tbsp marjoram

3 cups boiling water
1 cup water + 1/2 cup chickpea flour

500 g broccoli florets


directions:

1. melt the coconut oil in the bottom of the crockpot as it's heating, and then go about chopping.
2. add the onions
3. add the cauliflower florets
4. add the cooked chickpeas
5. add the green peas
6. add the diced celery, followed by the white sweet potato
7. on top of all this sprinkled the seasonings
8. add the 1 cup water and 1/2 cup chickpea flour mixture
9. pour on the rest of the water
10. cook on high for 4-6 hours depending on how well your crockpot does.
11. when it's all done cooking, add in your dismembered broccoli florets, and stir in. I used frozen ones that then didn't really need to be cooked ... if yours are fresh and raw, you might give them a little cook time in the crockpot after mixing in.
12. taste, and adjust salt and pepper if needed.