I love cooking with my crock pot.
It's so easy to throw a bunch of stuff in a pot and come back hours later to dinner.
I especially love it in the fall and winter to make delicious stews and soups.
That's when I first found this recipe over at The Kitchn for a Curried Chickpea Stew.
Oh my goodness, this stew is so yummy and flavorful and filling,
and huge - it makes 8-10 servings, so you'll have plenty of leftovers.
Curried Veggie and Chickpea Stew
From The Kitchn
1 teaspoon olive oil
1 large onion, diced
2 potatoes, peeled and diced
1 Tablespoon salt
1 Tablespoon curry powder
2 teaspoons brown sugar
1 Tablespoon ginger, peeled and grated
3 garlic cloves, minced
1 jalapeno chili, seeded and minced
2 cups vegetable broth
2 16oz cans chickpeas, drained and rinsed
1 green bell pepper, diced
1 medium head of cauliflower, cut into bite sized pieces
1 28oz can diced tomatoes with their juices
1/4 teaspoon black pepper
10 oz baby spinach
1 cup coconut milk
Heat oil in a skillet over medium heat.
Saute the onion with one teaspoon of salt until translucent, about 5 minutes.
Add potatoes and another teaspoon of salt. Saute until just translucent on the edges.
Stir in the curry powder, brown sugar, ginger, garlic, and chili.
Cook about 30 seconds, then pour in 1/4 cup of broth. Scrape the bottom of the pan to deglaze. Pour the mixture into your slow cooker.
Add the rest of the broth, chickpeas, bell pepper, cauliflower, tomatoes with juices, and last teaspoon of salt. Stir to combine. Beware, this took up pretty much my entire crockpot, filled to the brim. Cover and cook on high for 4 hours.
Stir in the spinach and coconut milk. Cover for a minute to let the spinach wilt. Adjust seasonings as needed. Serve and enjoy!