Heavenly Crock Pot Meals: Vegetable Stew with Chickpeas

Thank you Parenthood. Thank you The Newsroom. Twice in one night I found myself bursting into tears because your stories are so damn compelling.

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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.

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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

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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.

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