Here’s a completely plant-based one-pot meal that will satisfy the hungriest at your table. The potatoes and chickpeas are filling and full of nutrients. The sauce and the rest of the veggies make a sauce that packs a flavor punch - gluten-free soy-free no oil added
For this recipe you will need a 5- to 6-quart slow cooker.
The night before: cut up the veggies.
Add veggies and drained chickpeas to a sealable container, and mix.
You can mix all the sauce ingredients together now, or wait until morning.
Store everything in the fridge.
In the morning: mix the sauce and veggie-chickpea mixture together in your slow cooker.
Cook on low 7 to 9 hours.
Garnish with pitted black olives, if desired.