Chickpeas; drained and rinsed. Tossed with 2 T. coconut oil and roasted for 15 minutes at 350.
2 T. garlic, minced
2 T. butter (can use coconut oil)
I these veggies in the pan, with the lid on for about 25 minutes to get them soft and caramlized.
6 T. Berbere
2 tsp. sea salt
1 qt. chicken broth
4 c. water
5 potatoes, peeled and cubed
Added in the roasted chickpeas
Placed it all in my crockpot on high for about 3 hours, until potatoes were soft and stew had thickened.