Slow Cooker Curried Vegetable and Chickpea Stew is full of tender vegetables and chickpeas, along with the warming flavors of ginger and garlic.
Slow Cooker Curried Vegetable and Chickpea Stew
- 1 tsp olive oil
- 1 large onion diced
- 1 tbsp kosher salt divided
- 2 medium red or yellow potatoes diced
- 1 tbsp curry powder
- 1 tbsp brown sugar
- 1 tbsp fresh ginger peeled and grated
- 3 garlic cloves minced
- 1/8 tsp cayenne pepper optional
- 2 cups low-sodium vegetable broth divided
- 425 g chickpeas drained and rinsed
- 1 medium green bell pepper diced
- 1 medium red bell pepper diced
- 1 medium head cauliflower cut into bite-sized florets
- 800 g diced tomatoes with their juices
- 1/4 tsp freshly ground black pepper
- 280 g baby spinach
- 1 cup coconut milk
- Heat the oil in a large frying pan over medium heat until shimmering. Add the onion, season with 1 teaspoon of the salt, and sauté until translucent, about 5 minutes. Add the potatoes and 1 teaspoon of the salt, and sauté until just translucent around the edges.
- Stir in the curry, brown sugar, ginger, garlic, and cayenne if using and cook until fragrant, about 30 seconds. Pour in 1/4 cup of the broth and scrape up any browned bits from the bottom of the pan. Transfer this onion-potato mixture into the bowl of a 6-quart or larger slow cooker.
- Add the remaining 1 3/4 cups broth, chickpeas, bell peppers, cauliflower, tomatoes with their juices, pepper, and remaining 1 teaspoon salt. Stir to combine. The liquid should come about halfway up the sides of the bowl; add more broth as needed. Cover and cook on the HIGH setting for 4 hours.
- Stir in the spinach and coconut milk. Cover and let sit for a few more minutes to allow the spinach to wilt. Taste and season with salt and other seasonings as needed. Serve on its own, or over couscous, Israeli couscous, or orzo pasta.