Turmeric, Coconut, Quinoa 'Stew'

Turmeric Stew

This is my first post in my new apartment in NYC! There are about a million and one pros to my new apartment, but there is one temporary, HUGE flaw. My gas is not currently turned on, so I can't cook with the stove or oven. The apartment was completely renovated before I moved in (which is awesome), but they re-did the kitchen and are waiting on the permit to turn the gas back on. I am going on week 3 with no stove. Rough. 

So... I made my first ever crock pot meal and it turned out great!! I am calling it a 'stew' because I think you make stew in a crock pot... maybe? But it is really just a deliciously hearty soup. I added loads of vegetables, coconut milk to thicken it up, quinoa, and turmeric for great flavor. YUM! I threw everything in the pot, turned it on high, left for a spin class, and came back to an apartment that smelled amazing. I love the process of cooking, but I can't deny how great it is to throw a bunch of things in a pot, leave for 2-3 hours, and come back home to a delicious home cooked meal. 

ingredients

1 medium sweet potato
1 head broccoli
1 can chickpeas, rinsed
1 can diced tomatoes
1/2 yellow onion, diced
2 cloves garlic, minced
1 tbsp grated ginger
2 tsp turmeric
1/2 cup quinoa
1 can coconut milk
2 cups water

Recipe

Peel and cube sweet potato into about 1/2 inch piece. Wash and break broccoli into florets. Add 1 cup of the water into the crock pot. Add the rest of your ingredients, add the second cup of water at the end. Stir all ingredients in slow cooker to make sure everything is mixed. Turn slow cooker on high and cook for 2-3 hours, or until the sweet potato is tender.