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Vegan Crockpot recipe to try:: Chickpea Chili

6 cups vegetable stock

2 tablespoons tomato paste

1 tablespoon dijon mustard

2 teaspoons ground cumin

1/2 teaspoon turmeric

1 teaspoon salt

16 ounces red lentils

1 14.5 ounce can diced tomatoes

1 sweet onion, diced

1 carrot, diced

2 celery stalks, diced

3 garlic gloves, diced

2 bay leaves

2 15 ounce cans/boxes chickpeas, drained and rinsed

1/4 cup chopped fresh cilantro – and some for garnish

1.  Whisk together stock, tomato paste, mustard, cumin, turmeric, and salt in the base of a slow cooker.  Stir in lentils, diced tomatoes, onion, carrot, celery, garlic and bay leaves.  Cover and cook on low for 8 hours.

2.  Stir in chickpeas and cilantro.

3. Serve