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Name: Chickpea Curry (slow cooker)
Prep time: 20 min
Cook time: 6 h 40 min
Total time: 7 h
Yield: 8
Cuisine: Indian
Ingredients: 1 cup dried chickpeas; 4 cups vegetable broth; 2 tablespoons Vegetable oil; 2 onions finely chopped; 3 teaspoons sweet paprika; 3 teaspoons garam masala; 3 teaspoons Ground cumin; 1/2 teaspoon chilli powder; 1 teaspoons ground tumeric; 3 teaspoons Ground Coriander; 2 teaspoons fresh ginger grated; 2 teaspoons yellow mustard seeds; 4 garlic cloves crushed; 2 teaspoons salt; 1/2 cup coconut cream; 750 ml Italian pasta sauce

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INGREDIENTS

1 cup dried chickpeas
4 cups vegetable broth
2 tablespoons Vegetable oil
2 onions ; finely chopped
3 teaspoons sweet paprika
3 teaspoons garam masala
3 teaspoons Ground cumin
1/2 teaspoon chilli powder
1 teaspoons ground tumeric
3 teaspoons Ground Coriander
2 teaspoons fresh ginger ; grated
2 teaspoons yellow mustard seeds
4 garlic cloves ; crushed
2 teaspoons salt
1/2 cup coconut cream
750 ml Italian pasta sauce

INSTRUCTIONS

Cook the chickpeas and vegetable stock in the slow cookder on high for 2 hours. Heat oil and cook onions in a frying pan. Add the spices and salt, cook for 1 min. Stir in cooking sauce and coconut cream, cook until just warmed. Pour mixture over chickpeas. Cook on low for 6-7 hours or high for 2-3 hours.

Sourced from Binn Inn catalogue, Breville recipe.

NOTES

Pretty sure I've also just thrown it all in the slow cooker (with tinned, cooked chick peas) and it was fine.

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Nutrition

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Serving Size: 1 Serving (195g)
Recipe Makes: 8 Servings

Calories: 203
Calories from Fat: 90 (44%)

Amt Per Serving		% DV

	Total Fat 10g	13 %
	Saturated Fat 5g	25 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 1.7g
Cholesterol 0mg		0 %
Sodium 288.2mg		10 %
Potassium 398.9mg		10 %
Total Carbohydrate 24g		7 %
	Dietary Fiber 6.3g	25 %
	Sugars, other 17.7g
Protein 6.8g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 203

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