It began with lots of chopping and piling in the slow-cooker. This one includes carrots, eggplant, zucchini, cauliflower, onion, canned tomatoes, garbanzos, currants, and toasted almonds.
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I had never bought currants before - I found these at Kroger in with the raisins. They didn't have them at WalMart. Shocker, I know!
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Then I simmered cinnamon, coriander, cumin, cayenne, and crushed garlic in olive oil until the spices were fragrant. It smelled yummy!
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Then I mixed it all up in the slowcooker with some vegetable broth.
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The recipe said to cook on high for eight hours. I was skeptical about this, but I went ahead and did it since this was my first try. I was right - it was too high, and everything was cooked in about 4 hours. I turned it down to low, but it got mushy by the time we ate. I would have preferred the veggies to still have texture.
I also see now that the recipe says to puree some and add it back to the stew after the cooking time - oops, missed that part. The flavors in this were great, but I would prefer less cooking, more texture, and I think the pureeing would make it nice and creamy.
I served with couscous and yogurt - it was very good and hearty!
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