Our official Slow-Cooker Month might have ended on Simply Stated, but that doesn’t mean I’ve stopped playing around with my new toy. I made this Slow-Cooker Vegetable Stew and loved the results. It’s pretty hearty, thanks to all the root vegetables like carrots and turnips (I also threw in some rutabaga for fun). And the chickpeas ensure you’re getting your protein. Served over brown rice, it makes a great healthy, filling meal.
What really did it for me was the cumin—I didn’t have ground cumin on hand so I tossed in some whole seeds. They added a nice pop of flavor and amazing aroma that elevated the mild vegetables (cumin is one of my favorite spices). Best of all, this recipe can be easily adapted to whatever veggies you have on hand. Just remember that softer vegetables, like summer squash, need to be added later during the cooking time so they don’t turn into mush.