1 tablespoon olive oil
1 cup onions, chopped
1 cup leeks, white and light green part only, roughly chopped
1 cup carrots, diced
1/2 cup celery, diced
2 garlic cloves, minced
1 cup button mushrooms, diced
1/2 teaspoon turmeric spice powder
2 tablespoons garam masala or Chinese five-spice powder
2 cups water, separated
2 cups quartered red potatoes
1/2 cup whole grain sorghum, rinsed
2 (15 ounce) cans chickpeas, rinsed & drained
4 cups low sodium vegetable broth
1/2 teaspoon sea salt
1 tablespoon lime juice
1 (13.5 ounce) can light coconut milk
1 (5 ounce) bag baby spinach, rinsed
5 cilantro sprigs, chopped (optional)

1. Using the sauté option on your slow cooker or using a large sauté pan over medium heat, add olive oil and cook onions, leeks, carrots, celery for about 5-7 minutes add garlic, and mushrooms and sauté until garlic is lightly golden brown, then add the turmeric and garam masala and cook until fragrant. Pour in about 1/4 cup of water stir and scrape up any brown bits. Transfer this onion-vegetable mixture into the bowl of a 6-quart or larger slow cooker. (If you have a smaller slow cooker you can reduce this recipe in half)
2. Place the remaining water, red potatoes, sorghum, chickpeas, vegetable broth, and sea salt in the slow cooker. Cover and cook on low heat for 8 hours or high for 4 hours, or until sorghum is soft with a tender bite.
3. Stir in the lime juice and 1/2 cup of coconut milk at a time until well mixed. Add the spinach and stir then cover for a few minutes to allow the spinach to wilt.
4. Garnish with cilantro.

Nutrient Analysis:

Serving size: 2 cups, Calories: 340 calories, Fat: 8 grams, Saturated fat: 4 grams, Carbohydrates: 50 grams, Sugar: 6 grams, Sodium: 210 milligrams, Fiber: 10 grams, Protein: 12 grams, Cholesterol: 0 milligrams

Serving size: 1 cup, Calories: Fat:  4 grams, Saturated fat: 2 grams Carbohydrates: 25 grams,  Sugar: 3 grams, Sodium:105  milligrams, Fiber: 5 grams, Protein 6 grams Cholesterol: 0 milligrams