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Curried Chickpeas with Couscous


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  • Author: Natalie McLaury
  • Total Time: 6 hours 20 minutes
  • Yield: 6 1x

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

  1. 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.
  2. 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.
  3. 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
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