This is a classic Indian side dish, full of the flavors of fresh ginger and Indian spices.
1 tablespoon olive oil
1 small white onion, minced
1 tablespoon cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1 tablespoon fresh ginger root, peeled and minced
1 small head cauliflower, separated into florets
1 medium Yukon gold potato, peeled and cubed
1 15-oz can garbanzo beans, drained and rinsed
2 cups vegetable broth
1/2 cup frozen peas, thawed
Salt to taste
1. Heat oil in a small skillet over medium-high heat, and add onion, cumin, coriander, and turmeric. Cook, stirring frequently, for 2 minutes, or until onion is coated with spices and they are fragrant. Turn off the flame, add the ginger, and cook an additional minute or so.
2. Scrape mixture into the slow cooker. Add cauliflower, potato, garbanzos, and vegetable broth. Cover and cook on Low for 4 to 5 hours or on High for 2 to 3 hours, or until the cauliflower and potatoes are tender.
3. Add the peas, stir to combine, replace the cover and cook an additional 15 to 20 minutes on High until peas are cooked and hot.