Slow Cooker Curry Chickpeas and Vegetables

Slow Cooker Curry Chickpeas and Vegetables Recipe by See Recipe

List of 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 See Recipe

1 Heat 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. See Recipe

2 Add the curry powder (or paste) and cook for 30 seconds. See Recipe

3 Stir in the vegetable broth and turn off heat. Stir in the coconut milk. See Recipe

4 Place the chickpeas and vegetables in the slow cooker. See Recipe

5 Pour the coconut curry mixture over top. See Recipe

6 Cook on high for 3-4 hours. Season with salt and pepper as needed. Serve with fresh lime juice. See Recipe

ENJOY! Make this delicious Slow Cooker Curry Chickpeas and Vegetables recipe and tag us! @slenderkitchen See Recipe

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