Kristi Whitley

Healthy Living

Crock Pot Chickpea Curry
www.drfuhrman.com

Serves: 5
Preparation Time:

Ingredients:

1 1/2 cups chopped onion
1 cup sliced carrots (1/4 inch thick)
1 tablespoon curry powder or more to taste
1 teaspoon grated, peeled fresh ginger
2 garlic cloves, chopped
1/2 serrano chili, seeded and minced, or to taste
1 1/2 cups cooked chickpeas or 1 (15 ounce) can, low sodium or no salt added, drained
2 1/2 cups cubed peeled sweet potato
1 cup diced green bell pepper
2 cups (1 inch) cut green beans
1 1/2 cups diced tomatoes or 1 (15 ounce ) can diced tomatoes, undrained
1 1/2 cups no-salt-added or low sodium vegetable broth
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
3 cups fresh baby spinach or baby kale
1 cup light coconut milk

Instructions:

Heat 2-3 tablespoons water in a large skillet and water saute onion and carrot, covering pan and stirring occasionally until tender, about 5 minutes. Add additional water as needed to prevent from sticking. Add curry powder, ginger, garlic and chili pepper and cook an additional minute, stirring constantly.

Place onion mixture in electric slow cooker. Stir in chickpeas and next seven ingredients (through ground red pepper). Cover and cook on high for 5 hours or until vegetables are tender. Add spinach and coconut milk, stir until spinach wilts.

Per Serving:

CALORIES 317; PROTEIN 10g; CARBOHYDRATES 45g; TOTAL FAT 13.4g; SATURATED FAT 10.4g; SODIUM 90mg; FIBER 11.4g; BETA-CAROTENE 9178ug; VITAMIN C 51mg; CALCIUM 123mg; IRON 4.4mg; FOLATE 175ug; MAGNESIUM 104mg; ZINC 1.8mg; SELENIUM 6.3ug