Having that great warm spell for a while was wonderful, although a bit of a tease . It has started to cool down again, with some hail and even wet snow in some areas around here. Definitely not what I wanted to see after those glorious warm sunny days! I guess the cold weather figured that we hadn’t had enough of the chilly air. Well, I decided that I would I would ward off some of that cool chill with a wonderful vegetable stew and pull out the crock pot. The great thing about this is that when you walk into the house after a long day, you are hit with an incredible aroma that starts your mouth watering instantly (well, it does me). I love using my slow/crock cooker, It makes getting dinner ready some nights very easy. You can actually use them for all kinds of things. Some people have even made cakes in them, although I haven’t tried this yet.
I put this on low and let it cook for about 6 hours
1 lrg can of ground tomatoes
200 g of elbow pasta
4 medium potatoes, peeled and cut into 1/2 cubes
1 Lg can of low sodium chick peas, rinsed and drained or 2 cups of cooked chick peas
1 cup of carrots cut in to 1/2 chunks
1/2 cup chopped red or green peppers
1/2 cup chopped green beans
Oregano, basil and garlic to season to taste
Add everything but beans and , let cook for 5 hours then add the beans and peppers for the last hour. I also add cinnamon to taste, just to add in some extra flavour [I like the combination of garlc and cinnamon- quite interesting]. Once done to your liking, serve in bowls along side some french/italian bread . Really is that easy! Enjoy!