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Categories:
dried chickpeas onion celery carrot garlic pearl barley tomatoes vegetable water ground cumin Ground All cayenne pepper cinnamon bay leaves thyme salt cornstarch water
Viewed: 24 - Published at: 8 years agoIngredients
- 1/2 cups Dried Chickpeas, Or Substitue A 15 Oz. Can Of Chick Peas, Drained For The 1/2 Cup Of Dry
- 1- 1/2 pound Acorn Squash
- 1 whole Medium Onion, Large Dice
- 1 stalk Celery, Large Dice
- 1 whole Medium Carrot, Large Dice
- 1 whole Small Parsnip, Large Dice
- 2 cloves Garlic, Chopped
- 1 whole Small, Sweet Potato, Large Dice
- 1 whole Pear, Bosc Or Bartlette, Large Dice
- 3/4 cups Pearl Barley
- 1 cup Canned Tomatoes, Diced And With Juice
- 1 quart Vegetable Stock Low Sodium
- 1 cup Water
- 1 teaspoon Ground Cumin
- 1/4 teaspoons Ground All-spice
- 1/2 teaspoons Cayenne Pepper
- 1 whole Cinnamon Stick, Broken In Two
- 2 whole Bay Leaves
- 12 sprigs Fresh Thyme, Tied Into A Bundle With Kitchen Twine (or 1 Teaspoon Dried)
- Salt And Pepper, to taste
- 1 Tablespoon Cornstarch
- 13 cups Water
Method
- 1.
- Soak the dried chickpeas overnight in plenty of water (the chickpeas will double in size).
- Drain off any excess water before adding them to the stew in step 6.
- 2.
- Use a large, sharp knife to cut the acorn squash in half.
- 3.
- Scrape the seeds out with a spoon.
- 4.
- Peel the squash with a sharp knife.
- 5.
- Cut the squash halves into wedges, or large cubes; add the squash into the crock of your slow cooker.
- 6.
- Put all of the ingredients (except for the cornstarch and the 1/3 cup of water) into the crock of your slow cooker.
- 7.
- Mix to combine and taste the liquid for seasoning; add salt for your taste.
- 8.
- Put the lid on and cook on high for 3 1/2 hours.
- Then prepare your thickener.
- 9.
- In a small bowl make a slurry by mixing 1 tablespoon of cornstarch with 1/3 cup of cold water.
- Stir this into the stew, put the lid back on and cook for 30 minutes more.
- 10.
- Remove the bay leaves, cinnamon stick and thyme bundle before serving.
