Slow-Cooker Coconut Curry with Chickpeas
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.
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Ingredients
Directions
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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.