Nutritional Chart
Calories: 431 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 19 g
- 10 g
- 75 g
Ingredients Needed for Slow-Cooked Vegetables in Ginger Sauce
For the sauce:
1 tablespoon vegetable oil
2 garlic cloves, diced
1 tablespoon ginger, diced
1 teaspoon paprika powder
1 teaspoon harissa paste
1 teaspoon honey
½ cup tomato paste
salt
pepper
For the veggie mix:
4 ounces of chickpea
1 red bell pepper, chopped
1 carrot, chopped
1 zucchini, chopped
1 tomato, chopped
1 smaller onion, chopped
1 tablespoon raisin
1 teaspoon cumin seeds
1 teaspoon coriander seeds
salt
black peppercorn
1 rosemary sprig
How to Make Slow-Cooked Vegetables in Ginger Sauce
- For the sauce:
Heat the vegetable oil in a skillet over low heat. While stirring and cooking add the garlic, ginger, paprika, harissa, honey, and tomato paste. Season with salt and pepper, too. Cook and stir a little until reduced. Set aside. - For the veggie mix:
Add the chickpeas, bell pepper, carrot, zucchini, cherry tomatoes, onions, raisins, cumin, and coriander to the slow-cooker. Season with salt and black peppercorn. Mix them. - Add the sauce and mix more. Place the rosemary sprig on top of everything, cover with the lid, and cook for 5 hours on the low heat setting.