The last time I posted a recipe on this site was Oct 2023. For the past year I haven’t cooked much due to back pain that severely limited my mobility. It feels so good to be developing new recipes again, even if it’s just an easy crockpot one. I’ve missed hearty nutritious meals, and am hoping I’m well enough now to make this a weekly habit again.
Harissa paste is a North African chile paste that is lightly spicy, slightly smokey, and a little sweet. I usually buy it locally from Superstore, but have also found it at Wishbone on Gabriola Island.
Crockpot Ingredients:
- 540 ml can blackeye peas, drained
- 750 g frozen butternut squash
- 1/2 red onion, finely diced
- 1 tbsp minced garlic
- 798 ml can diced tomatoes, not drained
- 2 tbsp harissa paste
- 2 cup vegetable broth
- 398 ml can full fat coconut milk
- 2 tsp roasted garlic powder
- 1/2 tsp red pepper flakes
- 300 g frozen shredded kale
Finishing Ingredients:
- Salt and black pepper to taste
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice
- 540 ml can black eye peas, drained
Instructions:
- Put all the crockpot ingredients in a large crockpot, on high, and cook for 4 hours with a lid on.
- Use an immersion blender to puree about 1/4 of the cooked stew (to thicken it). Stir in the drained beans, salt, black pepper, nutritional yeast & a splash of lemon juice.
- Serve hot with buttered toast to dip, or a side of basmati rice. Would also be delicious on a baked potato.
Plum Hill 