Here’s a completely plant-based one-pot meal that will satisfy the hungriest at your table. The potatoes and chickpeas are filling and full of nutrients. The sauce and the rest of the veggies make a sauce that packs a flavor punch.
THE NIGHT BEFORE: Cut up the veggies. Add veggies and drained chickpeas to a sealable container, and mix. You can mix all the sauce ingredients together now, or wait until morning. Store everything in the fridge.
IN THE MORNING: Mix the sauce and veggie-chickpea mixture together in your slow cooker. Cook on low 7 to 9 hours.
Garnish with pitted black olives, if desired.
Reprinted from The Vegan Slow Cooker, Revised and Expanded By Kathy Hester, published by Fair Winds PressEquipment: 5- to 6-quart slow cookerCooking time: 7 to 9 hours on lowNutrition Facts include the optional black olives