Slow-Cooker Coconut Chickpea Curry

Ingredients

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (13.5 oz) coconut milk
• 1 can (14.5 oz) diced tomatoes
• 1 medium sweet potato, peeled and diced
• 1 small yellow onion, diced
• 1 medium red bell pepper, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1/2 cup vegetable broth
• 2 cups baby spinach(optional)
• 1 tablespoon lime juice(optional)
• 2 tablespoons fresh cilantro, chopped(optional)

Instructions

1. 1

   Add the onion, garlic, ginger, sweet potato, and bell pepper to the bottom of the slow cooker (about 10 minutes of prep).

2. 2

   Stir in the curry powder, cumin, turmeric, and salt, then add the chickpeas, diced tomatoes, coconut milk, and vegetable broth.

3. 3

   Cover and cook on low for 4 hours (240 minutes), until the sweet potato is tender and the sauce has thickened slightly.

4. 4

   About 5 minutes before serving, stir in the spinach until wilted.

5. 5

   Finish with lime juice, adjust salt to taste, and serve topped with fresh cilantro.