Slow-Cooker Curried Chickpeas and Quinoa

Slow-Cooker Curried Chickpeas and Quinoa
Servings: 14 Yield: 14 cups Active Time 30 mins Total Time 4 hrs 30 mins high-heat setting

Ingredients

  • 2 tablespoons olive oil
  • 2 cups chopped onion (about one large onion)
  • 6 cloves garlic, minced
  • 4 cups cauliflower florets
  • 1 large red sweet pepper, seeded and cut into 1-inch pieces
  • 1 15 ounce can fire-roasted tomatoes, undrained
  • 2 15 ounce cans chickpeas, rinsed and drained, divided
  • 5 tablespoons red curry paste
  • 1 tablespoon curry powder
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons kosher salt
  • 2 13 1/2 ounce cans unsweetened coconut milk
  • 3 cups vegetable stock
  • 2 cups quinoa, rinsed if necessary
  • 1 bunch curly leaf fresh kale, ribs removed and leaves chopped (about 6 cups, packed)
  • Lime wedges

Make It

1. Turn 6-to 7-quart slow-cooker to high-heat setting. Add oil, onion, and garlic to the crock to cook while preparing remaining vegetables.

2. Add cauliflower, sweet pepper, fire-roasted tomatoes, 1 can chickpeas, curry paste, curry powder, ginger, and salt. Stir in coconut milk and vegetable broth. Cook 3 hours. Stir in quinoa, cook for 15 minutes. Add kale and remaining can chickpeas. Cook for 15 minutes or until quinoa is tender. Serve with lime wedges, if desired.

Tip

  • Turning on the slow-cooker right when you begin prepping the vegetables gives the onion a little extra time to soften.
Get It to the Party
  • Transport this stew in the slow-cooker. Plug the appliance in at the potluck to keep the stew warm.

Nutrition Facts

Servings Per Recipe: 14; Amount Per Serving: cal. (kcal): 303, Fat, total (g): 14, chol. (mg): , sat. fat (g): 9, carb. (g): 36, Monounsaturated fat (g): 2, Polyunsaturated fat (g): 1, Trans fatty acid (g): , fiber (g): 7, sugar (g): 6, pro. (g): 9, vit. A (IU): 3607, vit. C (mg): 68, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 125, Cobalamin (Vit. B12) (µg): , sodium (mg): 761, Potassium (mg): 474, calcium (mg): 86, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.