Hi party people! I wasn’t lying when I said I was getting good use out of my slow cooker. Maybe it’s because the valve on my pressure cooker broke. Or maybe it’s the weather. Anywho, I wanted to share what I had for lunch today. I made a big batch and froze most of it so I can enjoy it next week (and not get sick of eating the same thing over and over!)
Chickpeas are a good source of fiber – which helps get things moving if you know what I mean. They are a good complex carb which takes longer for your body to break down, so it won’t spike your blood sugar and will help keep you full for the afternoon. Chickpeas also have some zinc, which is helpful this time of year to protect you against colds and the flu.
Also, this recipe takes 5 minutes to put together. Just toss it all in the slow cooker and let the magic happen 🙂
Chickpeas in coconut broth with cauliflower rice and spinach
Makes 6, 1 cup servings
- 2 cans of chickpeas
- 1 onion chopped
- 3 garlic cloves
- 1, 28 oz can of chopped tomatoes
- 1.5 cans of coconut milk
- 1 tbsp curry powder
- 1/4 cup of chopped jalapenos (either fresh or pickled, I used pickled) – use less if you don’t want a big kick
- 1 tsp salt
Put all these ingredients in the slow cooker! Cook on low for 6 to 8 hours (I think I could have cooked it for 10 hours and it would have been ok too).
Serve with cauliflower rice and fresh chopped baby spinach. (Or serve with regular rice if that’s your jam). Season with salt and pepper to taste – or add a bit of hot sauce if you like!
Enjoy this hearty meal for lunch. It’ll warm you up this fall!