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Slow Cooker Recipe: Curried Vegetable and Chickpea Stew

Name: Slow Cooker Recipe: Curried Vegetable and Chickpea Stew
Ingredients: 1 teaspoon olive oil; 11 large onion, diced; 11 tablespoon kosher salt, divided; 12 medium red or yellow potatoes, diced; 11 tablespoon curry powder; 11 tablespoon packed brown sugar; 11 tablespoon peeled and grated fresh ginger; 13 cloves garlic, minced; 11/8 teaspoon cayenne pepper (optional); 12 cups low-sodium vegetable broth, divided; 12 (15-ounce) cans chickpeas, drained and rinsed; 11 medium green bell pepper, diced; 11 medium red bell pepper, diced; 11 medium head cauliflower, cut into bite-sized florets; 11 (28-ounce) can diced tomatoes with their juices; 11/4 teaspoon freshly ground black pepper; 11 (10-ounce) bag baby spinach; 11 cup coconut milkHeat the oil in a large frying pan over medium heat until shimmering. Add the onion, season with 1 teaspoon of the salt, and sauté until translucent, about 5 minutes. Add the potatoes and 1 teaspoon of the salt, and sauté until just translucent around the edges.; 1 Stir in the curry, brown sugar, ginger, garlic, and cayenne if using and cook until fragrant, about 30 seconds. Pour in 1/4 cup of the broth and scrape up any browned bits from the bottom of the pan. Transfer this onion-potato mixture into the bowl of a 6-quart or larger slow cooker. (Halve this recipe for a smaller slow cooker.); 1 Add the remaining 1 3/4 cups broth, chickpeas, bell peppers, cauliflower, tomatoes with their juices, pepper, and remaining 1 teaspoon salt. Stir to combine. The liquid should come about halfway up the sides of the bowl; add more broth as needed. Cover and cook for on the HIGH setting for 4 hours.; 1 Stir in the spinach and coconut milk. Cover and let sit for a few more minutes to allow the spinach to wilt. Taste and season with salt and other seasonings as needed. Serve on its own, or over couscous, Israeli couscous, or orzo pasta.

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1 teaspoon olive oil
11 large onion, diced
11 tablespoon kosher salt, divided
12 medium red or yellow potatoes, diced
11 tablespoon curry powder
11 tablespoon packed brown sugar
11 tablespoon peeled and grated fresh ginger
13 cloves garlic, minced
11/8 teaspoon cayenne pepper (optional)
12 cups low-sodium vegetable broth, divided
12 (15-ounce) cans chickpeas, drained and rinsed
11 medium green bell pepper, diced
11 medium red bell pepper, diced
11 medium head cauliflower, cut into bite-sized florets
11 (28-ounce) can diced tomatoes with their juices
11/4 teaspoon freshly ground black pepper
11 (10-ounce) bag baby spinach
11 cup coconut milkHeat the oil in a large frying pan over medium heat until shimmering. Add the onion, season with 1 teaspoon of the salt, and sauté until translucent, about 5 minutes. Add the potatoes and 1 teaspoon of the salt, and sauté until just translucent around the edges.
1 Stir in the curry, brown sugar, ginger, garlic, and cayenne if using and cook until fragrant, about 30 seconds. Pour in 1/4 cup of the broth and scrape up any browned bits from the bottom of the pan. Transfer this onion-potato mixture into the bowl of a 6-quart or larger slow cooker. (Halve this recipe for a smaller slow cooker.)
1 Add the remaining 1 3/4 cups broth, chickpeas, bell peppers, cauliflower, tomatoes with their juices, pepper, and remaining 1 teaspoon salt. Stir to combine. The liquid should come about halfway up the sides of the bowl; add more broth as needed. Cover and cook for on the HIGH setting for 4 hours.
1 Stir in the spinach and coconut milk. Cover and let sit for a few more minutes to allow the spinach to wilt. Taste and season with salt and other seasonings as needed. Serve on its own, or over couscous, Israeli couscous, or orzo pasta.