• 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.

  • If using couscous, prepare according to package directions, about 5 minutes; serve with chickpea curry.

Nutrition Facts

360 calories; 8 g total fat; 0 mg cholesterol; 782 mg sodium. 58 g carbohydrates; 15 g protein;