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Today we’re making another slow cooker meal, vegetarian homemade chickpea curry!
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Chickpea Curry with Sweet Potato and Kale
1 tbsp olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 tsp fresh ginger, minced
2 tbsp curry powder
1 cup vegetable broth
1 large can chickpeas
1 large sweet potato, peeled and diced
1 large can diced tomatoes
2 cups baby kale
In a frying pan, heat oil over medium high heat.
Add onion and sauté until soft and translucent, about 3-4 minutes.
Add garlic and ginger and sauté for another 30 seconds.
Add curry powder and sauté for another 30 seconds.
Add vegetable broth to deglaze pan.
Pour onion, garlic and ginger mixture into slow cooker.
Add chickpeas, sweet potato, kale and diced tomatoes.
Stir to combine.
Cook on low for 6-8 hours.
Serve immediately or freeze for up to 6 months.
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