curried chickpeas and couscous

By granolagina

Ingredients

• 3 medium-size carrots, finely chopped
• 4 cups cauliflower florets (about 3/4 pound)
• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 1 cup frozen peas
• 1 medium-size onion, chopped
• 3 garlic cloves, minced
• 2-1/2 teaspoons curry powder
• 3/4 teaspoon ground coriander
• 1/4 teaspoon crushed red pepper flakes
• 1 cup vegetable broth
• 3/4 cup coconut milk
• 1/4 cup chopped fresh basil
• 3/4 teaspoon salt
• 1 cup dry couscous, prepared as directed

Details

Servings 6

Preparation

Step 1

In slow cooker bowl, stir together carrots, cauliflower, chickpeas, peas, onion, garlic, curry powder, coriander and red pepper flakes. Pour vegetable broth and coconut milk over top.
Cover slow cooker bowl and cook for 3 hours on HIGH or for 6 hours on LOW. Remove 2 cups chickpea mixture to a small bowl and mash with a potato masher; stir in basil and salt and return mashed chickpea mixture to slow cooker bowl. Stir until well combined and heated through.

Nutrition Facts
Servings Per Recipe 6 servings
Amount Per Serving
Calories 360
Total Fat (g) 8
Saturated Fat (g) 5
Sodium (mg) 782
Carbohydrate (g) 58
Fiber (g) 13