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Recipes
Fall Vegetarian Stew

Automnal Vegeterian Stew

Fall Vegetarian Stew

Main course | Easy | 6 hours 30 minutes

Preparation time

30 minutes

Cooking Time

6 hours

Main course

Easy

Total time: 6 hours 30 minutes

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Without gluten
Without lactose
For crockpot
Vegetarian

Recipe details

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Ingredients

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2 onions, chopped
15 mL (1 tbsp.) canola oil
2 cloves garlic, minced
30 mL (2 tbsp.) chopped ginger
10 mL (2 tsp.) ground garam masala
1 cinnamon stick
3 carrots, cut into thick rounds
2 red bell peppers, diced
1 rutabaga, diced
1 large sweet potato (or 2 small), diced
540 mL (1 can) chickpeas, drained and rinsed
796 mL (1 can) diced tomatoes
500 mL (2 cups) water
To taste, salt and pepper
60 mL (¼ cup) freshly chopped parsley

60 mL (¼ cup) coarsely chopped almonds
500 mL (2 cups) quinoa

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Directions

Directions

In a skillet, lightly brown onion in oil. Add garlic, ginger and garam masala and continue cooking for 1 to 2 minutes.
Transfer the mixture to the slow cooker and add all other ingredients, except parsley and almonds. Combine well, cover and cook on high for 5 to 6 hours.
Cook quinoa according to package directions.
Garnish with chopped parsley and almonds and serve with quinoa on the side.

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