This stew is the embodiment of autumn. A lovely potato and winter squash stew studded with chickpeas that’s flavored with a mild curry and topped with mini cumin seed studded whole wheat biscuits. The best part is it’s cooked 90% in your slow cooker. After the stew is cooked you place the uncooked biscuits on top and place the crock in the oven, uncovered. You’ll love making it almost as much as eating it!