Chickpeas in Curried Coconut Broth

This recipe is easy to prepare and even easier to cook. Leave in the slow cooker for six to eight hours and then by the time you come home from work, it will be perfectly primed and ready to eat.

Yield: 6 servings (serving size: 1 1/3 cups chickpea mixture and 1 cup rice)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 369
  • Calories from fat: 0.0%
  • Fat: 4.3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1.1g
  • Protein: 10.5g
  • Carbohydrate: 71.1g
  • Fiber: 6.4g
  • Cholesterol: 0.0mg
  • Iron: 4mg
  • Sodium: 620mg
  • Calcium: 55mg

Ingredients

  • 2 teaspoons canola oil
  • 1 1/2 cups chopped onion
  • 2 garlic cloves, minced
  • 2 (19-ounce) cans chickpeas (garbanzo beans), rinsed and drained
  • 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
  • 1 (13.5-ounce) can light coconut milk
  • 1 tablespoon curry powder
  • 2 tablespoons chopped pickled jalapeño pepper
  • 1 teaspoon salt
  • 1/2 cup chopped fresh cilantro
  • 6 cups hot cooked basmati rice

Preparation

  1. 1. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 5 minutes or until onion is tender. Place onion mixture, chickpeas, and next 5 ingredients (through salt) in a 3 1/2-quart electric slow cooker; stir well. Cover and cook on LOW for 6 to 8 hours. Stir in cilantro. Serve over rice.
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