In an effort to try to maintain some kind of cognitive ability in this world where we don’t have to memorize anything anymore, if a word comes up as misspelled when I’m writing I don’t right click to see the correct spelling. Instead, I backspace and type the word again until it’s spelled right.
Except for Moroccan. I tried three times and just failed.
So, the point is that I suck at spelling but I try and that’s half the battle?
Cognitive failures aside, this particular meal is a WINNER. It’s healthy, easy, and full of flavor. I love meals like this that are light but still somehow cozy at this time when the seasons are still changing but there are definitely still some cold mornings and nights BUT we start to realize that a whole winter of comfort food means JUST SAY NO TO BATHING SUITS so we really need to eat our veggies. And this is a happy medium! Ridiculously healthy but not straight up raw veggies.
You need all the veggies your little heart can handle, basically. Onion, garlic, fennel, carrots, eggplant, zucchini, chick peas, canned tomatoes, veggie stock, cinnamon, cayenne pepper, cumin, salt, flour, and raisins. The flour isn’t in this picture because I decided about 8 hours after I took this picture to use it.
NOW. All of this can be done the night before, which is what I did. Then in the morning you just press the button and wander off! 4 hours on high, 8 hours on low, give or take. 30 minutes to an hour before you’d like to eat, we start with our final round of preparations. If you’d like to serve this with anything like quinoa or rice, get it started now! Then, add the raisins to the dish. They’ll need a few minutes to plump up.
The veggies are very soft in this dish, but the chick peas hold up really well and have great texture. Then we have the spices and sweet raisins and it’s just GOOD, guys. Healthy whole food that is easy to make and super tasty. Done and done.
- 1 eggplant
- 2 carrots
- 2 medium zucchini
- 1 onion
- 1/2 bulb fennel
- 6 cloves peeled garlic
- 15 ounces canned chick peas, lightly drained
- 28 ounces diced canned tomatoes in their juices
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 1 teaspoon cumin
- 1 1/2 cup vegetable stock
- 1 tablespoon corn starch
- 1/2 cup raisins
- salt, to taste
- Cut all the veggies to large bite-sized pieces that are similar in size. Leave the garlic cloves whole.
- Layer the veggies, chick peas, tomatoes, cinnamon, cayenne, cumin, and 1 cup of the stock in a slow cooker. Cook on Low for 8 hours or High for 4 hours.
- When the veggies are very soft, stir the remaining stock and cornstarch together. Add to the slow cooker with the raisins and cook on high for another 30 minutes to 1 hour until the mixture has thickened slightly. Taste, and add salt to your preference.
- Serve plain or with quinoa, rice, or bread. Enjoy!