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Slow Cooker Chickpea Coconut Curry

What's not to love about a Slow Cooker Chickpea Coconut Curry? This meatless meal is delicious to cook once and use many times for weekly meal prep.
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Total Time 6 hours 8 minutes
Servings: 4 servings
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cup Chickpeas (cooked)
  • 1 Sweet Potato (large, cubed)
  • 1 Yellow Onion (chopped)
  • 1 Red Bell Pepper (large, chopped)
  • 3 cups Fire Roasted Diced Tomatoes (from the can, with juices)
  • 1 tbsp Cumin
  • 2 tbsp Paprika
  • 2 tbsp Tumeric
  • 1 tsp Ginger (minced)
  • Sea Salt (to taste)
  • Black Pepper (to taste)
  • 3 cups Broccoli (chopped into florets)
  • 1 3/4 cup Canned Coconut Milk
  • 1 cup Jasmine Rice (dry, rinsed)

Method
 

  1. Add the chickpeas, sweet potato, onion, bell peppers, tomatoes, cumin, paprika, turmeric, and ginger to the slow cooker. Season with salt and pepper.
  2. Cover and cook for four hours on high or six hours on low. During the last hour, add the broccoli and coconut milk.
  3. 30 minutes before serving, cook the rice according to the package directions.
  4. Divide evenly between bowls and enjoy!

Notes

Nutrition Facts per servings:
Calories: 593 kcal (30% DV)
Fat: 21 g (32% DV)
Saturated Fat: 18 g (90% DV)
Carbs: 87 g (29% DV)
Fiber: 13 g (46% DV)
Sugar: 17 g (0% DV)
Protein: 16 g (32% DV)
Cholesterol: 0 mg (0% DV)
Sodium: 497 mg (22% DV)
Vitamin A: 7223 IU (146 % DV)
Vitamin C: 110 mg (122% DV)
Calcium: 204 mg (19% DV)
Iron: 7 mg (50% DV)
* % Daily Value (DV) = 2,000 Calorie Diet