Slow Cooker

By moninikole

Ingredients

• 1 1/2 cups cooked or canned garbanzo beans
• 1 1/2 cups cooked or canned black beans
• 1 1/2 cups cooked or canned red kidney beans
• 2 onions
• 5 cloves garlic
• 1 medium sweet potato
• 1 medium head cauliflower
• 2 cups canned no-salt added diced tomatoes
• 2 cups canned no-salt added tomato sauce
• 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 full-fat coconut milk
• Fresh cilantro
• 2 limes

Preparation

Step 1

2. Chop onions and mince garlic.

3. Peel sweet potato and chop into large chunks.

4. Wash cauliflower and divide into florets.

5. Transfer onions, garlic, potato, and cauliflower to slow cooker.

6. Stir in diced tomatoes, tomato sauce, allspice, cumin, turmeric, chili powder, ginger, and oregano. Cook on high for 6 hours. Stir in coconut milk.

7. Just before serving, pull leaves from cilantro and chop. Cut limes into wedges.

8. Serve stew hot with cilantro and lime wedges.

8 Servings