40 Meatless Meals: Coconut Braised Chickpeas

Slow Cooker Coconut Braised Chickpeas (Serves 6-8)

1 lb dried chickpeas, soaked overnight and drained
2 T oil
1 t ginger
1 T garam masala
1 T sambhaar powder
1 t turmeric
1 onion, diced
2 cloves garlic
2 cups root vegetables, cubed
1 can coconut milk.
10 oz frozen spinach
Salt to taste

Heat the oil in a frying pan over medium heat.  Add the spices and toast for a few minutes, until fragrant.  Add onion and garlic and sautée til tender.  (Usually I do this the night before and refrigerate it, so I can just dump everything and go in the morning).

Add drained chickpeas and onion mixture to crockpot.  Add just enough water to cover chickpeas (3-5 cups, depending on how long they soaked).  Add root vegetables.  Cook on high for 4 hours or low for 8.

At the end of cooking: depending on the amount of liquid, you may want to drain some or purée some liquid and chickpeas.  Add coconut milk and spinach and let heat through before serving.


Serve with flatbread or rice.