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Categories:
eggplant carrots zucchini onion fennel garlic tomatoes cinnamon cayenne pepper cumin vegetable stock cornstarch raisins salt
Viewed: 113 - Published at: 8 years agoIngredients
- 1 whole Eggplant
- 2 whole Carrots
- 2 whole Zucchini
- 1 whole Onion
- 1/2 bulbs Fennel
- 6 cloves Peeled Garlic
- 15 ounces, fluid Chick Peas, Lightly Drained
- 28 ounces, fluid Diced Canned Tomatoes In Their Juices
- 1/2 teaspoons Cinnamon
- 1/2 teaspoons Cayenne Pepper
- 1 teaspoon Cumin
- 1- 1/2 cup Vegetable Stock, Divided
- 1 Tablespoon Cornstarch
- 1/2 cups Raisins
- Salt To Taste
Method
- Cut veggies to large bite-sized pieces similar in size.
- Leave garlic cloves whole.
- Layer veggies, chick peas, tomatoes, cinnamon, cayenne, cumin, and 1 cup stock in slow cooker.
- Cook on low for 8 hours or high for 4 hours.
- When veggies are very soft, stir remaining stock and cornstarch together.
- Add to slow cooker with raisins and cook on high for another 30 minutes to 1 hour until mixture has thickened slightly.
- Taste, and add salt to your preference.
- Serve plain or with quinoa, rice, or bread.
- Enjoy!
