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