It's finally raining a bit in San Francisco--just in time to help our new olive tree, whom we named Habibi, to adapt to its new surroundings, and to irrigate our newly-in-the-ground purple cauliflower and brussels sprouts. Of course, this also means putting up a new chamin pot.
My prior forays into the world of chamin produced this wonderful pot and this delectable version. But today, the slow cooker includes:
1 cup azuki beans
1 cup mung beans
1/2 cup brown rice
1 sugarpie pumpkin, lightly roasted in the oven
1 big onion, chopped and lightly browned in olive oil
5 shiitake mushrooms
1 package of kale
Not quite Eastern European, but very delicious. I seasoned it with cloves, cracked cardamom pods, and a couple of spoonfuls of dried vegetable powder, and covered with hot water for a long cooking time (4 hours on high, 10 more hours on low). The nice thing about layering the ingredients neatly in the pot is that you can serve yourself whatever you like and leave behind things you like less. In my case, this is not a problem, as I like everything!