Thanks for all the support about our upcoming move, and for sharing our excitement with us. It still feels far off, but 3-4 months will go quickly!
Yesterday, I got my last bit of speed work in before Saturday’s 5k. I did 4x400s, cutting back in the hopes of fresh legs for the 5k. I kept it around 6:15-6:20 pace, just faster than my goal 5k pace. It’s still hard, but feels so much easier than repeats I did in the fall. I’ll share my favorite speed workouts later this week.
So it’s Wednesday, which is usually food-related over here. I love sharing treats and healthified desserts, but I’m making an effort lately to share some dinner recipes for a change. As much as I’d like to, we can’t live on cookie dough balls alone.
I’ve been trying to include links to recipes on Sunday’s menu plan, but didn’t have one for the Chickpea Curry this week. So here ya go…
A quick note on Soaking:
I like to soak and cook my own beans for this recipe, but canned beans work fine, too. Here are a few reasons why soaking beans well is so important:
- Soaking helps to remove the indigestible complex sugars (oligosaccharides) from the outer coating of the beans
- Allows for a shorter overall cooking time, to preserve as many nutrients as possible
- Helps to improve the flavor and the digestibility of beans
I usually soak beans all day or overnight (8-10 hours), and then drain them, cover with water again, and cook them for up to one hour or until softened. From there, they can be used for cooking or stored in the refrigerator (for several days) or freezer (for 2-3 months).
You can also cook with with a strip of kombu (sea vegetable) to improve flavor, digestibility and aid digestion.
Crock Pot Chickpea Curry (print recipe)
- 1 large onion, chopped
- 2 carrots, sliced
- 1 Tbsp olive oil
- 2-3 garlic cloves, minced
- 1 jalepeno, chopped (or 1/4 tsp crushed red pepper)
- 1 tsp chopped fresh ginger, or 1/2 tsp dry ginger
- 1 Tbsp curry powder (or more if you like more spice)
- 1 tsp cumin
- 4 cups cooked chickpeas, or about 2 cans, rinsed and drained
- 1 large red bell pepper, chopped
- 1 potato or sweet potato, diced
- 1 small can diced tomatoes (14.5 oz)
- 2 c. veggie or chicken broth
- 1 c. frozen peas (optional)
- 3 c. fresh spinach, or 1 c. frozen
- 1 c. coconut milk
- salt and pepper to taste
- lemon juice and parsley to garnish
Saute onion and carrots in olive oil for a few minutes to soften. Add garlic, jalepeno, and spices and cook for another minute. Transfer to slow cooker. Add remaining ingredients through broth and cook on high for 6 hours or on low for 8-10 hours. In the final 15 minutes of cooking, stir in peas and spinach. Turn off slow cooker and add coconut milk, salt and pepper. Serve, and garnish each bowl with a squeeze of lemon juice and fresh parsley or cilantro.
You can also top it with plain yogurt. As with many stews, the flavors continue to mingle and the leftovers are even better the next day.
I’ve noticed that people have strong opinions about curry… they either love it or hate it! We are obviously big fans. This recipe is similar to another favorite of ours, the Butternut Squash Chickpea Curry.
I also might have to add it to our list of Winter Crock pot Soup Favorites.
Is your family a fan of curry? Do you have a favorite crock pot recipe?