Yesterday's crockpot concoction of seitan (with broth), quartered potatoes, cubed pumpkin and kale was so delicious that I decided to do a variation on it again.
Last night I put chickpeas in the slow cooker. In the morning I drained them and added the last of the broth from the seitan, chopped stems from collards and sliced fennel. I let this cook all day on low. Right before serving I added some uncooked whole wheat couscous to absorb some of the excess liquid. It was really delicious as well. I really like the flavor the fennel added.