2 cans (15 oz) of chickpeas
1 butternut squash, peeled and chopped into 1 inch cubes
1 can diced tomatoes, drained
1 lb parsnips, peeled and chopped into 1 inch pieces
½ cup raisins
½ cup dried apricots
2 cloves garlic, minced
1 cup dairy free vegetable broth
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon pepper
Add all ingredients to your slow cooker and cook on low 6-8 hours. Serve over couscous or as is.
kay says
Sounds delicious! Do you steam the squash and parsnips before hand to peel and cut them?