, ,

Slow cooker chickpea stew

To slave away in the kitchen for over an hour cooking a dinner from scratch may not always be the first thing you want to do when you come home late after a long day’s work.

At the same time you don’t always want to rely on ready meals or quick fixes, but crave for a wholesome filling meal. That’s where the slow cooker comes useful, as you prepare everything in the morning and then let the stew cook during the day so that dinner is ready when you come home from work.

I like the concept a lot, the only downside is that you have to prepare everything in the morning, and usually the mornings tend to be quite busy, so I prefer making slow cooker meals during the weekend when I have a bit more time in the morning and want to spend the day doing other things than cooking ;).

 Har mumsat på den här kikärtsgrytan två dagar i rad, så himla god!  Have enjoyed this #slowcooker chickpea stew for lunch two days in a row, it's just so yummy! #crockpot @crockpotsverige
Har mumsat på den här kikärtsgrytan två dagar i rad, så himla god! Have enjoyed this #slowcooker chickpea stew for lunch two days in a row, it’s just so yummy! #crockpot @crockpotsverige

I made this recipe with the slow cooker, but I’m pretty sure it would work with a regular pot as well if you don’t have the patience or access to a slow cooker :).

Slow cooker chickpea stew
Serves 6
Write a review
Print
Ingredients
  1. 2 tsp olive oil
  2. 1 yellow onion, diced
  3. 3 tsp salt
  4. 6 small potatoes, diced
  5. 1 tbsp curry spice
  6. 1 tbsp brown sugar
  7. 2 cm/ 1 inch ginger, grated
  8. 3 garlic cloves, crushed
  9. 1/8 tsp cayenne
  10. 3 cups water
  11. 1 tbsp vegetable broth powder
  12. 2 cans chickpeas, rinsed and drained
  13. 1 bell pepper, diced
  14. 1 cauliflower head, broken into small bouquets
  15. 1 can crushed tomatoes
  16. 1/4 tsp black pepper
  17. 100 g / 3 1/2 oz spinach
  18. 1 cup coconut milk
Instructions
  1. Sauté the onion in oil and a teaspoon salt until the onion is translucent. Add potatoes and another teaspoon salt and fry over medium heat for about 4 minutes until the potato starts to take on a darker shade along the sides inside.
  2. Add curry, sugar, ginger, garlic and cayenne pepper and fry for 30 seconds. Pour in 1/4 cup water and transfer the mixture to a crock pot. Add all the remaining ingredients except spinach and coconut milk, add the final teaspoon of salt, stir to combine and cover with a lid. Let cook on high heat for 4 hours.
  3. Stir in spinach and coconut milk, cover with a lid and cook for a few minutes until the spinach has wilted. Add spices to taste and serve with rice, naan bread or simply enjoy it as it is.
Sofia von Porat http://sofiavonporat.com/