Curried Chickpeas With Rice
Verified by twojocks
|3 mediumcarrots; finely chopped|
|4 cupscauliflower florets|
|2 cans (15 ounce)chickpeas; drained and rinsed|
|1 cupfrozen; peas|
|1 mediumonion; chopped|
|2 1/2 teaspooncurry powder|
|1/4 teaspooncrushed red pepper flakes|
|1 cupvegetable broth|
|3/4 cupcoconut milk; (can)|
|1/4 cupbasil; fresh chopped|
|3/4 teaspoonKosher Salt|
|1 cuprice or couscous|
|4 clovesgarlic; minced|
Curried Chickpeas With Rice Preparation
In slow cooker bowl, stir together carrots, chickpeas, onion, garlic, curry powder, coiander, and red pepper flakes. Pour vegetable broth and milk over top. Meanwhile roast cauliflour in oven until tender (you can put it in the crockpot, but I don't because I worry it will get too mushy). Measure out the frozen peas and run under hot water. Put the cauliflour and peas in the refrigerator and add later. After 2 hours of cooking in the crockpot on high take out 2 cups of the vegetables and put them in the food processor or mash with a fork. Add the salt to this paste. Add the mashed mixture back to the slow cooker and stir. In the last 45 minutes or hour add in the cauliflower and peas. Garnish with fresh basil and serve with rice or couscous.
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