Veggie Packed Chickpea Curry

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 216.8
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 400.2 mg
  • Total Carbs: 50.6 g
  • Dietary Fiber: 19.5 g
  • Protein: 13.1 g

View full nutritional breakdown of Veggie Packed Chickpea Curry calories by ingredient


Introduction

Lots of veggies along with chickpeas makes a yummy hearty bowl. Made with almond milk instead of the usual coconut milk. Lots of veggies along with chickpeas makes a yummy hearty bowl. Made with almond milk instead of the usual coconut milk.
Number of Servings: 6

Ingredients

    1 cup chopped onion
    3 garlic cloves, minced
    1 tablespoon curry powder
    1 teaspoon brown sugar
    1 teaspoon grated peeled fresh ginger
    1 small jalapeno, seeded and minced (to taste)
    3 cups cooked chickpeas (garbanzo beans)
    1 1/2 cups cubed peeled baking potato
    1 medium green bell pepper, diced
    1 medium red bell pepper, diced
    1 1/2 cups cauliflower, chopped
    1 1/2 cups broccoli, chopped
    1/2 teaspoon black pepper
    1/8 teaspoon ground red pepper
    1 (14.5-ounce) can no-salt diced tomatoes, undrained
    4 cups low-sodium broth
    1 1/2 cups fresh kale, chopped
    1 1/2 cups fresh spinach, chopped
    1 cup almond milk

Tips

Can omit the jalapeno and red pepper to nullify the spiciness. Or just use less to lower the heat


Directions

In a large nonstick skillet over medium heat sauté onion and garlic. Cook 5 minutes or until tender then add curry powder, sugar, ginger, and jalapeno; cook 1 minute, stirring constantly.

Place onion mixture in a 6-quart electric slow cooker. Stir in chickpeas and next 9 ingredients (through broth). Cover and cook on low 7 hours or until vegetables are tender. Add kale and cook an additional hour then stir in spinach and almond milk until spinach wilts. Taste, season, serve.

Serving Size: Makes 6, 2 cup servings