This recipe from the Whole Foods Allergy Cookbook
by Cybele Pascal turned out great in my crock pot. I also used blanched, frozen turnips and substituted a package of cooked winter squash for the 1 1/2 cups of canned tomatoes the recipe calls for. Included in this stewed creation are onions, garlic, fresh ginger, cumin, paprika, turmeric (we leave out the cayenne and cinnamon), carrots, turnips, potatoes, the squash, vegetable broth, honey, zucchini, lemon juice, chickpeas, currants, saffron (I found some at Trader Joe's cheap), and salt.
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