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Warming Root Vegetable Tangine – Slow Cooker
- Yield: 6 servings 1x
- Category: Main Dish
Description
According to Yoga, Autumn is the season of change and deficiency. The body works hard to protect itself from heat loss and soups, stews, healthy carbohydrates are just what the body needs to promote digestion and heat.
Root vegetables such as carrots, beets, squash, turnip, pumpkin as well as almonds, and essential fatty acids found in flax, hemp and chia, all nourish and support the body as we transition into cooler weather.
This delicious Root Vegetable Tagine can be prepared easily in a slow cooker allowing the flavours to blend and melt together. It is a fantastic Vegan Recipe. Your kitchen will smell delicious and there is very little clean-up!
Ingredients
Scale
- 3/4lb parsnips (chopped)
- 3/4lb turnips (chopped)
- 3/4lb carrots (chopped)
- 2 onions (chopped)
- 12 dried apricots (sliced)
- 8 pitted prunes (sliced)
- 2 teaspoons turmeric
- 2 teaspoons cumin
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon cayenne
- 2 tablespoons dried parsley
- 2 tablespoons dried cilantro
- 1l vegetable broth
- 1 can chickpeas (drained)
Instructions
- Add all ingredients to slow cooker, stir, cover and cook on low for 9 hours.
