MOROCCAN VEGETABLES SLOW COOKED (V)

Can,t wait for tea tonight, the house is full of warm aromas coming from the slow cooker, that has been slow cooking tonights meal for 8 hours. Ingredients.....2 tbs of oil, 1 onion peeled and chopped, 4 carrots washed and chopped, 1 red capsicum, deseeded and chopped, 4 tbs of minced garlic, 4 large sweet potatoes, washed and roughly chopped, 400gm of can of diced tomatoes, 1 dsp of chilli flakes, 1 tsp of ground turmeric, 500ml of vegetable stock, cracked black pepper, 3 zucchini thickly sliced, 400gm can of chickpeas(drained), 1 tbs of sumac, chopped mint leaves for the garnish. Spray your slow cooker with cooking spray . Heat the oil in a frypan and cook the chopped onion until tender. Now add the sweet potato ( kumara ), carrots, capsicum, tomatoes and garlic to the slow cooker bowl along with the softened onion, chilli flakes and turmeric. Pour in the vegetable stock and season with cracked black pepper. Finally add the zucchini and chickpeas. Stir with a wooden spoon to combine. Cover and cook on LOW for 8 hours until the vegetables are tender. Serve garnished with chopped mint leaves. Tonight I am serving Moroccan vegetables as my main course with a steamed mixed grain mix. Tomorrow I will serve the leftovers with chorizio sausage. Absolutely delicious....