Slow-Cooked Vegetables in Ginger Sauce







A recipe allowed in a / / / diet.

This spicy vegetarian dish almost makes itself! All you have to do is whip up the sauce made from garlic, ginger, honey, harissa, and tomato paste. Then prep the chickpeas, bell peppers, zucchini, onions, and carrots. Add everything to the slow cooker and take a break. Your meal will be ready in 5 hours and you don't even need to keep an eye on it.

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

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
black peppercorn
1 rosemary sprig

How to Make Slow-Cooked Vegetables in Ginger Sauce

  1. 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.
  2. 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.
  3. 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.

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