crockpot a la amazing -- split chickpeas and chunky vegetables

You may not know how magical a few tbsp of coconut manna or coconut butter can be in a recipe. Coconut by itself can be kind of stultifying and drab. But, somehow, it ante's up the mix when put with the right ingredients. In this case, the cumin, the sun-dried tomatoes, and the apple cider vinegar help the coconut manna decorate for a party. I have to say I'm a huge fan of split chickpeas and chunky vegetables. So this concoction, served with saffron infused brown basmati rice, is a winner. Step up and receive your award, cutie. Paired for dinner with a salad of spring-y delight we nom-ed for realsies. You had better believe it.

equipment needed:
crockpot/slow cooker or large cooking pot and stove
cutting board
big knife
measuring cups
measuring spoons


ingredients:

1 onion, diced (1 cup)
3 cups split chickpeas, rinsed but not cooked

1/4 cup sun-dried tomato pieces

2 cups diced celery
2 cups diced carrot
2 cups diced sweet potato
2 cups diced yellow potato

1/4 cup coconut butter or coconut manna
1 tbsp cumin
1 tsp chili powder or paprika
4 -5 tsp sea salt
1 tbsp apple cider vinegar

8 cups boiling water

2 cups frozen green peas, defrosted


directions:

1. in your crockpot, layer in the ingredients in the order listed, reserving the green peas until the cooking is finished.
2. cook in the crock pot for about 3 hours on high
3. if you are using a pot on the stove, cook for about 1 hour, until the chickpeas are tender, and the vegetables have achieved your ideal consistency
4. when the pot has finished cooking, stir in the defrosted green peas.
5. taste. if necessary, add salt pepper apple cider vinegar