Curried Chickpeas with Cousous
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
Recipe from Sept 2010 Family Circle Magazine
3 hours on high, 6 hours on low
1. in slow cooker bowl, stir together carrots, cauliflower, chickpeas, pas, onion, garlic, curry powerder, coriander and red pepper flakes. Pour vegetable broth and coconut milk over the top.
2. cover slow cooker bowl and cook for 3 hours on high or for 6 hours on low. Remove 2 cups chickpea mixture to a small bowl and mash, stir in basil and sale and return to slow cooker. Stir well until well combined and heated through.
3, is using couscous, prepare according to package directions, about 5 minutes, serve with chickpea curry.
Number of Servings: 6
Recipe submitted by SparkPeople user BRIGGSGAMER.
1. in slow cooker bowl, stir together carrots, cauliflower, chickpeas, pas, onion, garlic, curry powerder, coriander and red pepper flakes. Pour vegetable broth and coconut milk over the top.
2. cover slow cooker bowl and cook for 3 hours on high or for 6 hours on low. Remove 2 cups chickpea mixture to a small bowl and mash, stir in basil and sale and return to slow cooker. Stir well until well combined and heated through.
3, is using couscous, prepare according to package directions, about 5 minutes, serve with chickpea curry.
Number of Servings: 6
Recipe submitted by SparkPeople user BRIGGSGAMER.
Nutritional Info Amount Per Serving
- Calories: 403.6
- Total Fat: 8.6 g
- Cholesterol: 0.0 mg
- Sodium: 14,837.5 mg
- Total Carbs: 69.5 g
- Dietary Fiber: 12.7 g
- Protein: 15.0 g
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