17. Curried Vegetable and Chickpea Stew
- 1 teaspoon olive oil
- 1 large onion, diced
- 2 all-purpose potatoes, diced
- 1 tablespoon salt
- 1 tablespoon curry powder
- 1 tablespoon brown sugar
- 1-inch piece ginger, peeled and grated (about 1 tablespoon)
- 3 garlic cloves, minced
- 1/8 teaspoon cayenne pepper
- 2 cups vegetable broth
- 2 (16-ounce) cans chickpeas, drained and rinsed
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 medium head of cauliflower, cut into bite-sized florets
- 1 (28-ounce) can diced tomatoes with their juices
- 1/4 teaspoon black pepper
- 10-ounces baby spinach
- 1 cup coconut milk
- Heat the oil in a skillet over medium heat. Sauté the onion with one teaspoon of salt until translucent, about 5 minutes. Add the potatoes and another teaspoon of salt, and sauté until just translucent around the edges.
- Stir in the curry, brown sugar, ginger, garlic, and chili and cook until fragrant, about 30 seconds. Pour in 1/4 cup of broth and scrape the bottom of the pan to deglaze. Pour this onion-potato mixture into the bowl of your slow cooker.
- To the slow-cooker, add the rest of the broth, chickpeas, bell pepper, cauliflower, tomatoes with their juices, the pepper, and the final teaspoon of salt. Stir to combine. The liquid should come half-way up the sides of the bowl; add more broth as necessary. Cover and cook for 4 hours on HIGH.
- Stir in the spinach and coconut milk. Cover with lid for 1 minute to allow the spinach to wilt. Taste and adjust salt and other seasonings as needed.
- Serve on its own or over cous cous, Israeli cous cous, or orzo pasta.
Instead of cooking in a slow cooker, simmer the stew over low heat on the stove top in a large Dutch oven or soup pot for 45-60 minutes, or until the potatoes are tender. Add the spinach and coconut milk and stir until the spinach ha wilted. Taste and add more seasonings if needed.