Slow-Cooked Simply Potato and Chickpea Curry

Name: Slow-Cooked Simply Potato and Chickpea Curry
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 can chickpeas (15 1/2 ounce); 1 red bell pepper; 0.5 tsp salt; 0.25 tsp fresh ground black pepper; 1 can diced tomatoes with green chilies (10 ounce); 1.25 cup vegetable broth; 2 tsp extra virgin olive oil; 1 small white onion; 2 carrots; 4 garlic cloves; 1 tsp ground cumin; 0.75 tsp light brown sugar; 1 tsp ground ginger; 1 bag Simply Potatoes Diced Potatoes with Onion (20 ounce); 2 cup fresh Baby Spinach; 0.667 cup coconut milk; 0.5 cup green onion

Slow-cooked chickpeas, simply potatoes potatoes and red bell pepper, warmed with cumin and ginger, a South Asian curry. Finish with chopped green onions.

6 hr 15 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 360 min · 375 min total
Difficulty: medium

1
Plug in a large slow cooker (4 to 6 quart capacity), and set to high. Put chickpeas, red bell pepper, salt, black pepper, tomatoes and vegetable broth all in the slow cooker. Stir to combine ingredients and cover.
2
Meanwhile, heat 2 teaspoons extra virgin olive oil in a large nonstick skillet over medium heat. Add white onion and carrots. Cook covered for 5 minutes. Add garlic and cook for another 2 minutes. Stir in ground cumin, light brown sugar and ground ginger.
3
Combine onion mixture with the chickpea mixture in the slow cooker. Cover and cook on high for 6 to 8 hours.
480 min
4
One hour before serving, stir in Simply Potatoes Diced Potatoes with Onion, fresh spinach and coconut milk.
5
Garnish with chopped green onions and serve with hot Garlic Naan.