Description
A slow cooker dish featured curried chickpeas and vegetables
Ingredients
Scale
- 3 medium sized carrots, finely chopped
- 4 cups cauliflower florets (about 3/4 pound)
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cup (8 oz) frozen peas
- 1 medium-sized onion, chopped
- 3 garlic cloves, minced
- 2 1/2 tsp (12 ml) curry powder
- 3/4 tsp (4 ml) ground coriander
- 1/4 tsp (1 ml) crushed red pepper flakes
- 1 cup (8 oz) vegetable broth
- 3/4 cup (6 oz) coconut milk
- 1/4 cup (2 oz) chopped fresh basil
- 3/4 tsp (4 ml) salt
- 1 cup (8 oz) dry couscous
Instructions
- Place carrots, cauliflower, chickpeas, peas, onion, garlic, curry powder, coriander, and red pepper flakes in the slow cooker. Pour vegetable broth and coconut milk over the top.
- Cover and cook on low for 6 hours or on high for 3 hours. Remove 2 cups of the mixture and place in a small bowl. Mash with a potato masher and stir basil and salt into mashed mixture. Return to slow cooker and stir until well combined and heated through.
- Prepare couscous (or quinoa, rice, bulgur, etc.) according to package directions and serve chickpea curry over the top.
Notes
From Family Circle Magazine September 2010
- Prep Time: 20 mins
- Cook Time: 6 hours