Slow-Cooker Curried Chickpeas with Couscous

Slow-Cooker Curried Chickpeas with Couscous
Makes 6
Prep 10 m
Slow Cook on HIGH for 3 hours or LOW for 6 hours



  1. 1 of 3 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.
  2. 2 of 3 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.
  3. 3 of 3 If using couscous, prepare according to package directions, about 5 minutes; serve with chickpea curry.
Nutrition Information for Slow-Cooker Curried Chickpeas with Couscous
Servings Per Recipe: 6
Per Serving: 8 g Fat, total, 5 g sat. fat, 360 kcal cal., 58 g carb., 0 mg chol., 15 g pro., 782 mg sodium, 13 g fiber