Ingredients
The following ingredients have 8 Servings
- 1 1/2 cups garbanzo beans (cooked or canned)
- 1 1/2 cups black beans (cooked or canned)
- 1 1/2 cups red kidney beans (cooked or canned)
- 2 onions
- 5 garlic cloves
- 1 sweet potato (medium)
- 1 head of cauliflower (medium)
- 2 cups diced tomatoes (canned, no-salt added)
- 2 cups tomato sauce (canned, no-salt added)
- 1/2 teaspoon ground allspice
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon chili powder
- 1/2 teaspoon ground ginger
- 1 tablespoon dried oregano
- 1 1/2 cups coconut milk (canned full-fat)
- fresh cilantro
- 2 limes
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Instruction
- Rinse and drain garbanzo beans, black beans, and kidney beans. Transfer to a 6½ quart slow cooker.
- Chop onions and mince garlic.
- Peel sweet potato and chop into large chunks.
- Wash cauliflower and divide into florets.
- Transfer onions, garlic, potato, and cauliflower to slow cooker.
- Stir in diced tomatoes, tomato sauce, allspice, cumin, turmeric, chili powder, ginger, oregano, salt, and pepper. Cook on high for 6 hours. Stir in coconut milk.
- Just before serving, pull leaves from cilantro and chop. Cut limes into wedges.
- Serve stew hot with cilantro and lime wedges.
