(Makes 6 servings)
1 14-oz. can light coconut milk¼ cup flour½ cup water2 tsp. Harissa Paste (1 tsp. for tender mouths)
1 medium onion, chopped3 oz. gold potatoes, cut into 1” pieces4 cups butternut squash, cut into 1” chunks4 cups cauliflower, cut into florets1 15-oz. can chickpeas, rinsed1 red bell pepper, cut into 1” pieces
1 cup fresh peas (or thawed frozen peas)Fresh cilantro, chopped (for garnish)
1. In a small bowl, whisk together coconut milk, flour, water, and Harissa Paste; set aside.
2.In a 4 quart or larger slow cooker, add onion, potatoes, squash, cauliflower, chickpeas, and bell peppers; mix well.
3.Add coconut milk mixture to the slow cooker.
4.Cover and cook on low until vegetables are tender, 4-5 hours.
5.Stir in peas.
6.Garnish with cilantro.