Slow Cooker Curried Chickpea Stew

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14 likes 14 klips

Winter is almost over! This is the perfect recipe to help keep your family and friends warm and you don't even have to cook it.

rjo7Fb0kMF Kitchenbowl
Prep Time

15 min

PT15M
Cook Time

4 hr

PT4H
Wait Time

--

PT0S PT4H15M
Slow Cooker Curried Chickpea Stew

Ingredients

Serves 6
6 servings Serves

Instructions

Step 1

Heat olive oil on medium heat and add chopped onion and one teaspoon of salt. Sauté for 5 minutes.

Heat olive oil on medium heat and add chopped onion and one teaspoon of salt. Sauté for 5 minutes.

Step 2

Add chopped potatoes and an additional teaspoon of salt. Continue cooking on medium heat for 5 minutes.

Add chopped potatoes and an additional teaspoon of salt. Continue cooking on medium heat for 5 minutes.

Step 3

Stir in the curry powder, brown sugar, grated ginger and chopped garlic. Cook until fragrant, stirring constantly, about 30 seconds.

Stir in the curry powder, brown sugar, grated ginger and chopped garlic. Cook until fragrant, stirring constantly, about 30 seconds.

Step 4

Pour 1/4 of the vegetable broth into skillet and scrape the bottom of the pan. Add this potato onion mixture to your slow cooker. (At least 6 quarts)

Pour 1/4 of the vegetable broth into skillet and scrape the bottom of the pan. Add this potato onion mixture to your slow cooker. (At least 6 quarts)

Step 5

Chop and add the bell peppers and cauliflower, mix in the chickpeas, tomatoes and final teaspoon of salt. Set the slow cooker on high for 4 hours.

Chop and add the bell peppers and cauliflower, mix in the chickpeas, tomatoes and final teaspoon of salt. Set the slow cooker on high for 4 hours.

Step 6

Before serving, add the spinach and coconut milk. Stir to combine and serve warm!

Before serving, add the spinach and coconut milk. Stir to combine and serve warm!

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About the Creator

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jessicapramanik

If you ever need anything, you can find me in the kitchen.

Slow Cooker Curried Chickpea Stew

Slow Cooker Curried Chickpea Stew

By jessicapramanik

Winter is almost over! This is the perfect recipe to help keep your family and friends warm and you don't even have to cook it.

Prep Time

15 min

Cook Time

4 hr

Wait Time

--

Ingredients

Serves 6

Instructions

Heat olive oil on medium heat and add chopped onion and one teaspoon of salt. Sauté for 5 minutes.

Step 1

Heat olive oil on medium heat and add chopped onion and one teaspoon of salt. Sauté for 5 minutes.

Add chopped potatoes and an additional teaspoon of salt. Continue cooking on medium heat for 5 minutes.

Step 2

Add chopped potatoes and an additional teaspoon of salt. Continue cooking on medium heat for 5 minutes.

Stir in the curry powder, brown sugar, grated ginger and chopped garlic. Cook until fragrant, stirring constantly, about 30 seconds.

Step 3

Stir in the curry powder, brown sugar, grated ginger and chopped garlic. Cook until fragrant, stirring constantly, about 30 seconds.

Pour 1/4 of the vegetable broth into skillet and scrape the bottom of the pan. Add this potato onion mixture to your slow cooker. (At least 6 quarts)

Step 4

Pour 1/4 of the vegetable broth into skillet and scrape the bottom of the pan. Add this potato onion mixture to your slow cooker. (At least 6 quarts)

Chop and add the bell peppers and cauliflower, mix in the chickpeas, tomatoes and final teaspoon of salt. Set the slow cooker on high for 4 hours.

Step 5

Chop and add the bell peppers and cauliflower, mix in the chickpeas, tomatoes and final teaspoon of salt. Set the slow cooker on high for 4 hours.

Before serving, add the spinach and coconut milk. Stir to combine and serve warm!

Step 6

Before serving, add the spinach and coconut milk. Stir to combine and serve warm!

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