Slow Cooker Chickpea Curry With Sweet Potatoes and Red Peppers
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion,
- 1 pound dried chickpeas,
- 2 tablespoons curry powder
- 1 large sweet potato
- 1 large sweet bell peppers
- 28 ounce diced tomatoes
- 15.5 ounce coconut milk
- 1 1/4 cups water
- 3 cloves garlic,
- 1 chili, serrano
- 1 teaspoon salt
- 6 cups spinach
- Cooked rice
- to serve cilantro,
- wedges Lime
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Instructions
- Drizzle olive oil in the bottom of a 6-quart or larger slow cooker then add onion and stir to coat. Pour dried chickpeas on top, then sprinkle the curry powder evenly over the beans.,Follow with sweet potato, bell pepper, tomatoes, coconut milk, water, garlic, chili pepper (if using), and salt. Do not stir (leaving the chickpeas on the bottom and the sweet potatoes on top helps everything cook more evenly).
- If you're around, stir the curry after about 4 hours and give it a check. At this point, the curry should seem soupy and the chickpeas will likely be edible, but still crunchy. If the slow cooker seems dry, add another half cup of water. (The curry will also be fine if you're not around to stir it.),Total cooking time will depend on your slow cooker and your chickpeas. The curry can be served any time after the chickpeas are soft and tender.,It's also fine to if the curry cooks a little longer, or if you leave it on the "warm" setting for a while. The recipe is very forgiving! The curry will get thicker and creamier the longer it cooks.
- Stir the curry well. Taste and add additional salt if needed. Serve the curry over bowls of chopped spinach, stirring to wilt the spinach. (You can also stir the spinach directly into the curry if that's more convenient for you.),Garnish with cilantro and a squeeze of lemon or lime.,Leftovers will keep for about a week or can be frozen for up to three months.
Source
Original recipe: View Original