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triple-tested at the Good Housekeeping Research Institute
Cooking low and slow is a surefire way to add tons of rich, layered flavor to your favorite veggies.
Serves: 4
1 1/4 pound(s) Yukon gold potatoes, cut into 1-inch chunks
3 medium carrots, chopped
1 can(s) (15-ounce) chickpeas, drained
1 pound(s) zucchini, cut into 1-inch chunks
1 cup(s) water
2 teaspoon(s) fennel seeds
1 teaspoon(s) coriander
1 teaspoon(s) salt
1/2 teaspoon(s) cinnamon
1/2 teaspoon(s) pepper
1 lemon, cut into quarters
1 cup(s) frozen peas
4 eggs, fried or poached, for serving
Chopped fresh mint
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1st Keep
 perkymetoo
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