SLOWCOOKER CHICKPEA STEW
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
In slowcooker, layer 1 1/4 pounds potatoes, cut into chunks, 3 carrots, chopped, 15 oz can chickpeas, drained, and 1 pound zucchini, cut into chunks. *Whisk 1 cup water, 2 tsp fennel seeds, 1 tsp each coriander and salt and 1/2 tsp each cinnamon and pepper in bowl, pour over vegetables. Top with 1 lemon, cut into quarters, cook on high 5 hours. *10 min. before serving, add 1 cup peas to cooker. To serve, remove, discard lemon. Divide among 4 bowls. Top each with 1 fried egg and chopped mint. SERVE & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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