The veg box brought us a pair of sweet potatoes, and we had a cauliflower left over.
Not wanting to cook too much in the heat, I peeled the sweet potatoes and cut them into 2cm-ish chunks. They were simmered for about 18 minutes, and I put the cauliflower florets in the steamer basket for the last 7 minutes.
I chopped an onion and a red pepper, and minced ginger and garlic, and fried that lot off in some olive oil, while Pete ground some spices with a Morrocan twist (including pomegranate seeds), and I put them in the frying pan with the onion mixture for a couple of minutes.
Tipped everything into the slow cooker, and added the rest of the broad bean stock. Cooked on low for about 8 hours, and ate with rice, but cous cous would have worked too.