Ingredients
1tbspolive oil
1medium yellow onion,diced
1lbdried chickpeas,rinsed
2tbspcurry powder
1large white-fleshed sweet potato,peeled and diced
1bell peppers,large or two small sweet, diced, red or yellow, about ½ pound
28oztomatoes,1 can, diced
15½ozcoconut milk,1 can
1¼cupswater
3garlic cloves,minced
1serrano,jalapeño or fresno chili, diced, optional
1tspsalt
6cupsspinach,roughly chopped, to serve
rice,cooked to serve, optional
cilantro,chopped to serve
lime,or lemon wedges, to serve
Preparation
Combine the ingredients in the slow cooker. Drizzle olive oil in the bottom of a 6-quart or larger slow cooker then add onion and stir to coat. Pour dried chickpeas on top, then sprinkle the curry powder evenly over the beans.
Follow with sweet potato, bell pepper, tomatoes, coconut milk, water, garlic, chili pepper (if using), and salt. Do not stir.
Cook on low for 6 to 8 hours. If you’re around, stir the curry after about 4 hours and give it a check.
Serve with spinach. Stir the curry well. Taste and add additional salt if needed. Serve the curry over bowls of chopped spinach, stirring to wilt the spinach.
