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Let's Make Slow Cooker Curry Chickpeas and Vegetables
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This easy and delicious crockpot chickpea curry with vegetables is healthy, packed with flavor, and can be made ahead for meal prep.
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Ingredients

  • 3 cups canned chickpeas, drained and rinsed
  • 2 tsp. olive oil
  • 3 garlic cloves, minced
  • 2 tbsp. fresh ginger, minced
  • 1 red onion, diced
  • 2 tbsp. Madras curry powder (for Thai curry , use red or green Thai curry paste)
  • 1/2 cup vegetable broth
  • 14 oz. light coconut milk
  • 4 cups spinach
  • 2 cups butternut squash, peeled and chopped
  • 2 cups broccoli
  • 1 cup snow peas
  • 1 zucchini, chopped
  • 2 limes
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Step 1Heat the olive oil over medium high heat. Add the garlic, ginger, and onion. Cook for 4-5 minutes. Add the curry powder (or paste) and cook for 30 seconds. Stir in the vegetable broth and turn off heat. Stir in the coconut milk.
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Step 2Add the curry powder (or paste) and cook for 30 seconds.
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Step 3Stir in the vegetable broth and turn off heat. Stir in the coconut milk.
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Step 4Place the chickpeas and vegetables in the slow cooker.
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Step 5Pour the coconut curry mixture over top.
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Step 6Cook on high for 3-4 hours. Season with salt and pepper as needed. Serve with fresh lime juice.
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