Autumn chickpea stew

Preparation: 30 minutes
Portions : 4-6
Cooking : 5-6 hours

Ingredients:

• 1 onion, chopped
• 2 tablespoons olive oil
• 2 garlic cloves, chopped
• 4 large carrots, peeled and sliced
• 2 zucchinis, cut into half slices
• 1 large or 2 small sweet potatoes, peeled and cubed
• 2 t. water
• 1 can tomatoes, diced
• 2 cans chickpeas, rinsed and drained
• 1 bag organic spinach, frozen
• 1 tbsp. ginger, ground
• 1 tsp. turmeric, ground
• 1 tbsp garam masala
• 2 tbsp oregano, dried
• 1 tbsp. cinnamon, ground
• Salt and pepper to taste
• ¼ cup walnuts, coarsely chopped

Preparation:

1. In a frying pan, brown the onion in the oil. Add the garlic and cook for 1 minute.
2. Transfer to slow cooker and add remaining ingredients, except spinach and walnuts.
3. Mix well. Season with salt and pepper to taste.
4. Cover and cook on High for 5 to 6 hours.
5. 15 minutes before the end of cooking time, add the spinach.
6. Serve with a side of quinoa or whole-wheat couscous. Add walnuts on top.