![\"Moroccan](\"\/blog\/wp-content\/uploads\/2016\/02\/Moroccan-Chickpea-Soup-582x440.jpg\")
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![\"blog-divider-line\"](\"\/blog\/wp-content\/uploads\/2015\/10\/blog-divider-line.jpg\")
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![\"chickpea-slow-cooker\"](\"\/blog\/wp-content\/uploads\/2016\/02\/chickpea-slow-cooker.jpg\")
Ingredients
\n\u2022\t2 cups canned chickpeas (added right at the end)
\n\u2022\t4 red potatoes
\n\u2022\t7 carrots
\n\u2022\t1 sweet onion
\n\u2022\tcooked quinoa (cooked about an hour before serving)
\nSauce*:
\n\u2022\t1 tsp. crushed red pepper
\n\u2022\t2 tbsp. paprika
\n\u2022\t1 tbsp. miso
\n\u2022\t5 tbsp. Bragg Liquid Aminos or low-sodium soy sauce
\n\u2022\t4 tbsp. mirin
\n\u2022\t3 tbsp. maple syrup
\n\u2022\t2 tbsp. rice vinegar
\n\u2022\t3 tsp. crushed garlic
\n\u2022\t2 tbsp. sesame oil
\nGarnish:
\n\u2022\t3 green onions, sliced
\n\u2022\tsesame seeds
\n* Make the sauce the night before
\nDirections
\n1.\tWash and cut the potatoes, carrots and onion into large bite sized pieces (leave skin on for additional fiber).
\n2.\tPlace potatoes and onion into the crockpot, and set carrots aside.
\n3.\tMake the sauce by combining everything in a small bowl.
\n4.\tPour over veggies and beans and combine until evenly coated.
\n5.\tCook on high for 5-6 hours,
\n6.\tAbout 2 hours in, add carrots.
\n7.\tOnce done, serve over cooked quinoa and garnish with sliced green onions and sesame seeds.
\n<\/p>\n
![\"chipotle-jpg\"](\"\/blog\/wp-content\/uploads\/2016\/02\/chipotle-jpg-300x200.jpg\")
Ingredients
\n\u2022\t1-2 dried chipotle peppers
\n\u2022\t1 lb. of dried organic black beans, rinsed and picked over, soaked overnight
\n\u2022\t\u00be cup uncooked quinoa, rinsed and picked over
\n\u2022\t1 28-ounce can organic diced tomatoes
\n\u2022\t1 red onion, diced
\n\u2022\t3 cloves garlic, minced
\n\u2022\t1 green bell pepper, chopped
\n\u2022\t1 red bell pepper, chopped
\n\u2022\t1 dried cinnamon stick
\n\u2022\t2 tsp. chili powder
\n\u2022\t1 tsp. coriander powder
\n\u2022\t\u00bc cup fresh cilantro
\n\u2022\t7 cups water
\n\u2022\tsea salt and pepper, to taste
\nToppings
\n\u2022\tcilantro
\n\u2022\tgreen onions, thinly sliced
\n\u2022\tlime wedges
\n\u2022\tavocado
\nDirections
\n1.\tLoad all of ingredients, except the salt, into your slow-cooker, stir to combine.
\n2.\tCook on high for 4 to 6 hours, or on low for 8 to 10 hours, until the black beans are tender.
\n3.\tAdd the salt at the very end.
\n4.\tRemove the chipotles and the cinnamon stick before serving.
\n<\/p>\n
![\"Moroccan](\"\/blog\/wp-content\/uploads\/2016\/02\/Moroccan-Chickpea-Soup-264x200.jpg\")
Ingredients
\n\u2022\t3 cups low-sodium vegetable broth
\n\u2022\t4 cloves garlic, chopped
\n\u2022\t1 large yam or sweet potato, peeled, diced
\n\u2022\t1 yellow bell pepper, seeded, cored, diced
\n\u2022\t2 Granny Smith apples, peeled, cored, diced
\n\u2022\t\u00bd cup chopped, roasted green chilis
\n\u2022\t1 14-oz. can organic fire roasted diced tomatoes
\n\u2022\t1 15-oz. can chick peas, rinsed, drained
\n\u2022\t1 14-oz. can coconut milk
\n\u2022\t1 lime, juiced
\n\u2022\t1 tbsp. curry paste (red or green), or to taste
\n\u2022\tA pinch cinnamon and cumin
\n\u2022\tSea salt and pepper, to taste
\nAdd to crockpot just before serving
\n\u2022\t1-2 tbsp. chopped (fresh) cilantro or mint
\n\u2022\t1 cup packed baby spinach
\n\u2022\tHot red pepper flakes, to taste (optional)
\nDirections
\n1.\tCombine all of the ingredients in slow cooker and cook on high for 4 to 6 hours, or on low for 8 to 10 hours, until the vegetables are tender.
\n2.\tStir in the cilantro or mint, baby greens and hot red pepper flakes.
\n3.\tHeat through briefly until the greens soften, and serve.
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![\"\"](\"\/blog\/wp-content\/uploads\/2018\/01\/sw2s-online-program-833x440.jpg\")
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