Vegan Iraqi Stew

• 2 White Onions, Cut In Bite-Sized Chunks
• 300 grams Mushrooms, Halved
• 2 stalks Celery, Sliced
• 1 Large Sweet Potato, Cubed
• 1 Courgette (zucchini), Cut Into Thick Slices
• 1 liter Passata
• 125 milliliters Vegetable Stock
• 2 teaspoons Marmite
• 6 cloves Garlic, Crushed
• 1/2 teaspoons All Spice
• 1 Cinnamon Stick
• 2 Dried Limes, Cut A Small Slit In The Side Of Each
• 1 bunch Fresh Coriander (cilantro) Chopped

1. Place all of the ingredients (except coriander) into the slow cooker and cook on high for five hours or on low for ten hours.
2. Once ready, remove the cinnamon stick and dried limes.
3. Sprinkle on the fresh coriander leaves to serve.

white onions, mushrooms, stalks celery, sweet potato, courgette, milliliters, marmite, garlic, all spice, cinnamon, fresh coriander

Taken from tastykitchen.com/recipes/special-dietary-needs/vegan-iraqi-stew/ (may not work)