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In a world where meals often need to be quick and convenient, finding a recipe that is both nourishing and full of flavor can be a challenge. Enter the Cozy Chickpea Vegetable Curry—an inviting dish that is perfect for any occasion. This hearty curry combines protein-packed chickpeas with a medley of colorful vegetables, all simmered in rich coconut milk and aromatic spices. Whether you're a seasoned cook or a kitchen novice, this recipe is designed to guide you through each step, ensuring a delightful cooking experience and a meal that warms both body and soul.

Cozy Chickpea Vegetable Curry in the Crockpot

Discover the warmth and deliciousness of Cozy Chickpea Vegetable Curry. This recipe combines protein-rich chickpeas with vibrant vegetables, all simmered in creamy coconut milk and aromatic spices. Perfect for any occasion, this hearty dish is easy to prepare, making it ideal for both seasoned cooks and beginners. Enjoy a comforting meal that nourishes both body and soul while exploring the health benefits of its wholesome ingredients. Bring this rich curry into your kitchen and savor the flavors!
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Ingredients
  

2 cans (15 oz each) chickpeas, rinsed and drained

1 can (14 oz) coconut milk

1 large onion, chopped

2 cloves garlic, minced

1-inch piece of ginger, grated

2 medium carrots, diced

1 bell pepper (any color), chopped

1 medium zucchini, diced

1 cup green peas (fresh or frozen)

1 can (14 oz) diced tomatoes (with juices)

2 tablespoons curry powder

1 teaspoon ground cumin

½ teaspoon turmeric

½ teaspoon cayenne pepper (adjust for spice preference)

Salt and black pepper to taste

1 tablespoon olive oil

Fresh cilantro, for garnish

Cooked rice or quinoa, for serving

Instructions
 

Prepare the base: In a skillet over medium heat, add olive oil and sauté the chopped onion until translucent, about 5 minutes. Stir in minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

    Combine ingredients in the Crockpot: Transfer the sautéed onion, garlic, and ginger mixture to your crockpot. Add in the rinsed chickpeas, diced carrots, bell pepper, zucchini, green peas, and diced tomatoes.

      Season the curry: In a small bowl, mix together the curry powder, ground cumin, turmeric, cayenne pepper, salt, and black pepper. Sprinkle this seasoning mixture over the vegetables and chickpeas in the crockpot.

        Add the coconut milk: Pour in the coconut milk, stirring gently to combine all the ingredients well.

          Cook: Cover the crockpot with a lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally if possible, to ensure even cooking.

            Final touches: Once cooked, taste and adjust the seasonings if necessary. If the curry is too thick, you can add a little water or vegetable broth to reach your desired consistency.

              Serve: Ladle the cozy curry into bowls, and garnish with fresh cilantro. Serve hot over a bed of rice or quinoa.

                Prep Time, Total Time, Servings: 20 minutes | 6-8 hours | 4-6 servings