Slow-Cooker Curried Chickpeas and Quinoa

Curried Chickpea.JPG

Set the slow-cooker going in the early afternoon for this recipe, and it’s ready by dinner time. We love walking in the door to the smell of curry!


  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 3 minced garlic cloves
  • 2 cups cauliflower florets
  • 1 (15-ounce) can fire-roasted tomatoes
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1/2 tablespoon curry powder
  • 1 teaspoon ground ginger
  • 3/4 teaspoon salt
  • 1 (13.5-ounce) can coconut milk
  • 1 and 1/2 cups vegetable broth
  • 1 cup quinoa
  • 3 cups chopped kale
  1. Heat a slow-cooker to high and add the onion and garlic; cook for about 5 minutes.
  2. Add the cauliflower, tomatoes, chickpeas, curry powder, ground ginger, salt, coconut milk, and broth. Cover and cook on high for 3 to 4 hours.
  3. Stir in the quinoa, and cook for 15 minutes. Add the kale and cook for a final 15 minutes – the liquid should be mostly absorbed.

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