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What's Cookin Wednesday - Spiced Chickpea Stew

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  • 1.25 pound(s) Yukon gold potatoes, cut into 1-inch chunks
  • 3 medium carrots, chopped
  • 1 can(s) (15-ounce) chickpeas, drained
  • 1 pound(s) zucchini, cut into 1-inch chunks
  • 1 cup(s) water
  • 2 teaspoon(s) fennel seeds
  • 1 teaspoon(s) coriander
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) cinnamon
  • 1/2 teaspoon(s) pepper
  • 1 lemon, cut into quarters
  • 1 cup(s) frozen peas

    In 6- or 7-quart slow-cooker bowl, layer potatoes, carrots, chickpeas, and zucchini.
    Whisk water, fennel seeds, coriander, salt, cinnamon, and pepper in bowl; pour over vegetables. Top with lemon quarters. Cover and cook on high 5 hours; 10 minutes before serving, add frozen peas to cooker and re-cover.


    Yum!

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