Slow Cooker Curried Chickpeas with Couscous

By Lorena_321

Ingredients

• 3 medium-size carrots, finely chopped
• 4 cups cauliflower florets
• 2 cans (15 oz. ea.) chickpeas, drained and rinsed
• 1 cup frozen peas
• 1 medium-size onion, chopped
• 3 garlic cloves, minced
• 2 1/2 t. curry powder
• 3/4 t. ground coriander
• 1/4 t. crushed red pepper flakes
• 1 cup vegetable broth
• 3/4 cup coconut milk
• 1/4 cup chopped fresh basil
• 3/4 t. salt
• 1 cup dry couscous

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.
Prepare couscous according to package directions, about 5 minutes; serve with chickpea curry.