In a large skillet, heat oil over medium heat for 30 seconds. Add onion and carrots and cook, stirring, until carrots are softened, about 7 minutes. Add garlic, gingerroot, turmeric, salt, peppercorns and cinnamon stick and cook, stirring, for 1 minute. Add mushrooms and toss until coated. Add tomatoes with juice and bring to a boil. Transfer to slow cooker stoneware.
Add squash and chickpeas and stir well. Cover and cook on Low for 8 hours or on High for 4 hours, until vegetables are tender.
In a small bowl, combine honey and lemon juice. Add to slow cooker and stir well. To serve, sprinkle with currants, if using. Serves 6.
TIP: I prefer a strong gingery flavor in this dish. If you’re ginger-averse, reduce the amount.
175 Essential Slow Cooker Classics J. Finlayson.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	189.8 Kcal (795 kJ)
Calories from fat	38.25 Kcal
		% Daily Value*
Total Fat	4.25g	7%
Cholesterol	0.18mg	0%
Sodium	29.63mg	1%
Potassium	715.48mg	15%
Total Carbs	33.26g	11%
Sugars	9.39g	38%
Dietary Fiber	7.13g	29%
Protein	7.78g	16%
Vitamin C	22.1mg	37%
Vitamin A	0.9mg	30%
Iron	56.6mg	315%
Calcium	105.2mg	11%

Amount Per 100 g
Calories	85.25 Kcal (357 kJ)
Calories from fat	17.18 Kcal
		% Daily Value*
Total Fat	1.91g	7%
Cholesterol	0.08mg	0%
Sodium	13.31mg	1%
Potassium	321.38mg	15%
Total Carbs	14.94g	11%
Sugars	4.22g	38%
Dietary Fiber	3.2g	29%
Protein	3.49g	16%
Vitamin C	9.9mg	37%
Vitamin A	0.4mg	30%
Iron	25.4mg	315%
Calcium	47.3mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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