This is a delicious, flavorful, low calorie (234 cals per serving) simple slow cooked meal which cooks in just a few hours! Serve with rice and fresh vegetables (I served with sliced carrots and celery).

Veggie Chickpea Curry
2014-04-23 08:13:48

Serves 4
Delicious vegetarian slow cooked curry
Prep Time
5 min
Ingredients
- 2 400g/14oz tins chickpeas, drained
- 2 onions, chopped
- 3 tbsp tomato puree/paste
- 2 cloves garlic, crushed
- 1 tsp fresh grated ginger (or 1/2 tsp ginger powder)
- 1 tbsp garam masala
- 1 tsp each ground cumin and coriander/cilantro
- 2 tsp turmeric
- 1/2 tsp chilli powder
- 75g/3oz fresh spinach
- 2 tbsp lemon juice
- 500ml/2 cups vegetable broth
Instructions
- Combine all the ingredients, except the lemon juice and spinach in the slow cooker. Cover and leave to cook on low for 4-6 hours or on high for 2-4 hours. Ensure the chickpeas are cooked through. Add a little more stock during cooking if needed, or if it needs thickening, remove the lid and elave to cook on high for a further 45 minutes or until you get the desired consistency. Stir in the lemon juice and spinach.
Notes
- If you prefer your spinach well cooked, add earlier in the recipe. The method in this recipe leaves the spinach with a bit of crunchy freshness.
Adapted from The Skinny Slow Cooker Vegetarian Recipe Book by Cooknation
Adapted from The Skinny Slow Cooker Vegetarian Recipe Book by Cooknation
The Pescetonian http://pescetonian.co.uk/