Ingredients
5
Roma tomatoes, diced
2 medium
parsnips, medium roll cut
3 medium
carrots, medium roll cut
1 medium
onion, medium dice
2 cup
chickpeas, dried
1 inch
kombu
1⁄2 cup
dried apricots, diced
1 tbsp
ginger, diced
1 tbsp
garlic, diced
1 tsp
cinnamon, ground
1 tsp
cumin, ground
1 tsp
coriander, ground
1⁄2 tsp
cayenne
1 tsp
salt
1⁄2 tsp
pepper
2 tbsp
red wine
32 oz
vegetable stock (such as Pacific Brand low-sodium)
1⁄2 cup
cilantro
1⁄4 cup
orange juice
1⁄2 cup
almonds, slivered (for garnish)Instructions
Place all ingredients except for the cilantro, orange juice and almonds in a 4-quart crockpot, and cook on high for eight hours. Before serving, add in cilantro and orange juice. Serve in bowls over quinoa, rice or with a whole grain bread, and top each bowl with 2 tablespoons of silvered almonds.
