Make this healthy dish for a sick friend or a family after the birth of their child. If the recipients are vegetarian or avoid gluten, you'll be set--and even if they don't have food restrictions, they'll love this dish for its satisfying flavor.

Cooking Light
Source: Everyday Slow Cooker

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Recipe Summary

active:
15 mins
total:
6 hrs 15 mins
Servings:
6
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large nonstick skillet over medium. Add the onions and garlic; cook, stirring often, until the onions are tender, about 5 minutes.

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  • Stir together the onion mixture, chickpeas, tomatoes, coconut milk, curry paste, and salt in a 3 1/2-quart slow cooker; stir well. Cover and cook on LOW until the flavors blend, about 6 hours. Stir in the cilantro, and serve over the rice. Garnish with the cilantro leaves, if desired.

Tips

Multicooker Directions: In Step 1, remove the lid of a 6-quart multicooker. Place the oil in the inner pot. Press SAUTÉ [Normal], and heat the oil, swirling to coat the bottom of the pot. Add the onions and garlic; cook uncovered, stirring often, until the onions are tender, about 5 minutes. Turn off the cooker. In Step 2, stir in the chickpeas, tomatoes, coconut milk, curry paste, and salt. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the flavors blend, about 6 hours. Finish Step 2.

Nutrition Facts

350 calories; protein 12g 24% DV; carbohydrates 58g 19% DV; dietary fiber 10g 40% DV; sugars 7g; fat 6g 9% DV; saturated fat 2g 10% DV; sodium 649mg 26% DV.