Trying to go meatless a few times a month I was looking for tasty and healthy replacements. Chickepeas are packed with protein and they usually in the pantry.
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.
cauliflower, small florets
can garbanzo beans (chickpeas) drained and rinsed
loose-pack frozen cut green beans or green peas
can vegetable broth
can coconut milk
shredded fresh coconut for garnish
How To Make
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.
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