Ingredients

The following ingredients have 8 Servings
  • 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

Instruction

  • 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!