An early morning chopping session and I had everything in the crockpot which meant that I got to come home to the smell of dinner simmering in the kitchen. There really is nothing like that gift at the end of the day! Our Moroccan stew can be vegetarian with chickpeas for protein, pescatarian with yummy tender BC spot prawns (my fave caught by my fave guy) or carnivorous with melt in your mouth (so I hear) pieces of wild venison or other grass fed local animals:)
This time around we each had our very own crockpots: mine with prawns and chickpeas ( I am considered a pesco-lacto-ovo vegetarian lol) while Brad's simmered with wild venison (that he actually butchered himself this year). 2 crockpots sounds funny but it sure makes us both happy at the end of the day lol:)
Here is my prawn version...
Here is the venison version...
1tbs olive oil
1 onion diced
1 head garlic minced
3 tbs minced ginger
3 carrots chopped
3 yams chopped
8 cups vegetable stock
1 19oz can chick peas
1/2 teaspoon each cinnamon and nutmeg
1 tsp chili flakes if you like heat
salt and pepper to taste
1/3 cup raisins or other dried fruit (apricots/prunes)
1 cup peas
1/2 cup cilantro chopped
1-2 pounds wild prawns (not the ones from Thailand grown in ditches in their own you know what)
Throw everything except for raisins, peas and prawns into the crockpot and simmer on low for 6 hours. Add prawns and raisins and turn to high for 1 hour. Throw in peas just before serving to heat through. Garnish with cilantro.
We love to pile our soups and stews atop beds of organic spinach. This is a great way to sneak in an extra cup or two of fresh greens and add a nice kick of colour to the dish.
Bed of spinach topped with 1/2 cup of cooked quinoa...
Covered with a heaping serving of stew...and garnished with cilantro and pea sprouts... YUM!
What are your favourite crockpot recipes? Would love to hear them!
Cheers to SPRING!