Crockpot Chickpea Dish (Print Version)
# Ingredients:
01 -
3 cups peeled and diced sweet potatoes.
02 -
1 tablespoon honey (use agave for a vegan option).
03 -
28 ounces of drained chickpeas (about 2 cans worth).
04 -
1 1/2 cups of heavy cream, or a 13-ounce can of thick unsweetened coconut milk for a dairy-free option.
05 -
4 smashed garlic cloves.
06 -
2 teaspoons of turmeric powder.
07 -
1 large onion, finely chopped.
08 -
2 teaspoons of garam masala.
09 -
1 teaspoon ground cumin.
10 -
A tablespoon of fresh grated ginger.
11 -
1 teaspoon of olive oil.
12 -
1/4-1/2 teaspoon of red pepper flakes (add for a bit of spice, if you'd like).
# Instructions:
01 -
Warm up a skillet over medium. Pour in the olive oil and toss in the onion, garlic, and ginger. Let them cook while stirring until they soften up—about 3 to 5 minutes. Take the pan off the heat when done.
02 -
Scoop the softened onion mix into a blender. Add in the heavy cream (or coconut milk), garam masala, cumin, turmeric, honey (or agave), and a pinch of salt. Blend it all up until you get a smooth, creamy sauce.
03 -
Pour that blended sauce into the slow cooker. Throw in the chickpeas and the sweet potato chunks. Stir everything together, making sure the veggies and beans are coated well in the sauce.
04 -
Pop the lid on the slow cooker. Leave it on HIGH for 4 to 5 hours or LOW for 6 to 8 hours until it's all tender and yummy.
05 -
When the sweet potatoes are soft enough to poke through with a fork, it's ready. Serve warm with some fresh cilantro, rice, naan, or even stuff it into chapatis.
# Notes:
01 -
Use coconut milk instead of heavy cream and agave instead of honey to keep this dish vegan-friendly.
02 -
This dish is naturally gluten-free and can easily be made dairy-free.