Thank you Parenthood. Thank you The Newsroom. Twice in one night I found myself bursting into tears because your stories are so damn compelling.
I am talking total waterworks. I’ve been known to fold during iPhone commercials and especially poignant endings to novels, but it was a double-whammy this time around. As I sat alone at home with a glass of wine watching my shows On Demand, these people’s fictional lives really rocked my world. I hate series finales. Worst. Idea. Ever.
So maybe I made myself feel better by stuffing my face with slow-cooked comfort food. Maybe.
What You Need:
- 3 large tomatoes, diced into cubes
- 1 large yellow onion, sliced
- 1 can chickpeas, drained and rinsed
- 1 green pepper, seeded and diced
- 1 cup Brussels sprouts, halved, with stems cut off
- 1 jalapeno
- 4 carrots, peeled and sliced into rounds
- 1 tsp cayenne
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp dried rosemary
- 1 tsp ground turmeric
- 1 tsp dried tarragon
- 1 tsp ground sage
- 1 tsp ground thyme
- 1/2 cup vegetable broth
What You Do:
Easy. Dump everything into a crock pot and turn it on. Cook on high for 6 hours.
Pro Tip: Make ahead and freeze for a fully prepared meal at any time. This serves 4.