Chickpea and Vegetable Curry
I remember when the only time we used chickpeas was in a salad that had a bit of an Italian twist. It is exciting to me to see how different cultures use the same ingredient.
3 ccauliflower, small florets
15 ozcan garbanzo beans (chickpeas) drained and rinsed
1 cloose-pack frozen cut green beans or green peas
1 csliced carrot
1/2 conion, chopped
14 ozcan vegetable broth
2-3 tspcurry powder
14 ozcan coconut milk
·shredded fresh coconut for garnish
How to Make Chickpea and Vegetable Curry
- In a 3 1/2- or 4-quart slow cooker, combine cauliflower, garbanzo beans, green beans, carrot, and onion. Stir in broth and curry powder.
- Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
- Stir in coconut milk and basil. Serve with Basmati rice.