• Place chickpeas in a bowl and cover with cold water by 1 inch. Soak overnight.

  • Drain chickpeas and transfer to a slow cooker. Add sweet potatoes, purple potatoes, parsnips and carrots. In a medium bowl, whisk vegetable broth, coconut milk, curry powder, salt and pepper. Pour into slow cooker; submerge veggies, if possible. Cover and cook on HIGH for 4 hours or LOW for 7 hours.

  • Uncover and scoop out 3/4 cup of the sweet potatoes and 1/2 cup of the cooking liquid. Mash potatoes with broth until smooth and gently stir back into slow cooker. Serve garnished with cilantro.

Nutrition Facts

413 calories; 16 g total fat; 0 mg cholesterol; 650 mg sodium. 61 g carbohydrates; 11 g protein;