Crock Post Vegan Moroccan Stew

Cut veggies to large bite-sized pieces similar in size. Leave garlic cloves whole.

Layer veggies, chick peas, tomatoes, cinnamon, cayenne, cumin, and 1 cup stock in slow cooker. Cook on low for 8 hours or high for 4 hours.

When veggies are very soft, stir remaining stock and cornstarch together. Add to slow cooker with raisins and cook on high for another 30 minutes to 1 hour until mixture has thickened slightly. Taste, and add salt to your preference.

Serve plain or with quinoa, rice, or bread. Enjoy!