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Spiced Chickpea Stew

Published: Sep 19, 2014

Yields:

4

Cal/Serv:

365

Cooking low and slow is a surefire way to add tons of rich, layered flavor to your favorite veggies.

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Ingredients

1 1/4 lb. Yukon gold potatoes
3 medium carrots
1 can chickpeas
1 lb. zucchini
1 cup water
2 tsp. fennel seeds
1 tsp. coriander
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. pepper
1 lemon
1 cup frozen peas
4 eggs
Chopped fresh mint

Directions

1. Step 1In 6- or 7-quart slow-cooker bowl, layer potatoes, carrots, chickpeas, and zucchini.
2. Step 2Whisk water, fennel seeds, coriander, salt, cinnamon, and pepper in bowl; pour over vegetables. Top with lemon quarters. Cover and cook on high 5 hours; 10 minutes before serving, add frozen peas to cooker and re-cover.
3. Step 3To serve, remove and discard lemon. Divide among 4 bowls. Top each with 1 fried or poached egg and chopped fresh mint.

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