This flavorful dish is so good for you and so easy to make in your slow cooker!

I love this dish because it lets me sneak extra veggies (carrots and cauliflower) onto my kids’ plates without them noticing!

Want more easy slow cooker recipes? I think you’ll enjoy these:

Slow Cooker Butter Beef

Creamy Lentil Soup

Chicken Stroganoff

Servings: 12

Serving size: 2/3 C
Prep time: 10 minutes
Total time: 8 hours

• 1 lb dry chickpeas
• 1 C carrots, chopped or shredded
• 12 ounces cauliflower (as cauliflower rice or one head of cauliflower, chopped)
• 1 onion, chopped
• 1 Tbsp minced garlic
• 1 Tbsp minced ginger
• 2 Tbsp red curry paste
• 2 1/2 tsp salt
• 1 tsp turmeric
• 1 1/2 tsp garam masala (you can make it from scratch, if needed)
• 1/2 tsp cayenne pepper
• 29 oz tomato puree
• 3 C water
• 1 C canned coconut milk

1. Combine chickpeas, carrots, onion, garlic, ginger, curry paste, salt, tumeric, garam masala, red pepper, tomato puree, and water in the slow cooker.
2. Cook the chickpea mixture on low for 7-8 hours.
3. Before serving, add the coconut milk and mix well to combine. 
4. Serve over brown rice or quinoa.  Garnish with cilantro, if desired.

ENJOY!

This recipe is adapted from here.