This seems to happen a lot when you're as giant pregnant as I feel these days. We're 32 weeks and less than two months away from our due date, it's an incredibly frightening thing to think that in just eight weeks time we could be a family of four.
The following recipe was one that I threw together because I'm ridiculously obsessed with chick peas, pitas and anything you can throw into the crock pot and forget about. It's nothing super fancy, but it was Chubby Vegan Husband and Pearyn approved, not to mention I made a super tasty marinade to soak and cook it in.
At the very least you're going to get a fabulous marinade recipe out of this.
Crock pot chock full of chick peas
2 cans of chick peas
1 16 oz bag of frozen carrots (you can use fresh, but I usually try to have frozen around for emergencies)
10 oz of sliced mushrooms
1 large red onion diced up
1 cup prepared instant mashed potatoes (or 1 cup of mashed potatoes you made, again, I was lazy)
(These are the veggies I had off hand, you could easily add some broccoli, squash, zucchini or asparagus)
Lemon herb marinade:
1/2 cup extra virgin olive oil
3/4 cup lemon juice
2 tsp basil
2 tsp minced garlic
2 tsp horseradish (for some zing)
1 tsp onion powder
Take the chick peas, frozen carrots, sliced mushrooms, diced up onion and instant mashed potatoes and toss them into your crock pot. Mix together the marinade and pour half over the veggie mixture. Cook on high for three hours, stirring occasionally. Stir in the rest of the marinade and cook on low for another hour to an hour and a half (depending on how you like your mushrooms done).
Serve with rice, quinoa, on bread or in a pita. If you've got a particularly odd craving (like a 32-week pregnancy one), I recommend serving it with some homemade vegan tartar sauce!
Not a fan of cooking with your crock pot yet or don't have one to experiment with? Make sure you enter to win my free crock pot giveaway! The winner will be announced in a week!