Curried Chickpea Stew
A tasty slow cooker supper.
8 - 9 hours
4 servings
230 calories
Ingredients
1 medium onion
1 medium carrot
1 medium zucchini
2 tsp Roasted Garlic Aioli Mix
1 tbsp Madras Curry Powder
2 cups Vegetable Broth
1 1⁄2 tsp Vegetable Broth Mix
1 cup boiling water
1 can (14 oz /398 ml) diced tomatoes
1 can (19 oz /540 ml) chickpeas
1⁄2 tsp sugar
Sea Salt
Instructions
Combine all ingredients except salt in a slow-cooker.
Cover and cook on low setting for 8 hours.
Season to taste with salt.
Nutritional Information
Per serving: Calories 230, Fat 2 g (Saturated 0.2 g, Trans 0 g), Cholesterol 0 mg, Sodium 520 mg, Carbohydrate 44 g (Fiber 10 g, Sugars 5 g), Protein 10 g.
Tips
Serve over steamed rice or couscous. Sprinkle with thinly sliced green onions.