Slow Cooker Curried Chickpeas
These ingredients offer a nutrient-dense meal rich in fiber, antioxidants, and anti-inflammatory compounds like curcumin and allicin, which supports immune function, reduces inflammation, promotes detoxification, and lower cancer risk by 10-20%, while providing plant-based protein and healthy fats for sustained energy and recovery. What Makes Garlic So Popular? A Potent Secret
Ingredients
- 2 cans (15 oz each) chickpeas
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 teaspoon turmeric
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Garnish: Fresh cilantro
- Cooked rice for serving
Directions
- Combine chickpeas, onion, garlic, bell pepper, zucchini, coconut milk, red curry paste, turmeric, ginger, salt, and pepper in the slow cooker.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Serve over cooked rice or other grain and garnish with fresh cilantro.
