Ingredients:

  • 2 (15 oz / 425g) cans chickpeas, drained and rinsed
  • 2 medium (300g) gold potatoes, peeled and cubed into ½ inch pieces
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 1 (14.5 oz / 411g) can diced tomatoes, with juices
  • 1 (13.5 oz / 400ml) can full-fat coconut milk
  • 1 cup (240ml) low-sodium vegetable broth
  • 2 tbsp (16g) mild curry powder
  • 1 tsp (3g) ground turmeric
  • 1 tsp (2g) ground cumin
  • 1 tsp (6g) salt
  • ½ tsp (1g) black pepper
  • 1 tbsp (15ml) fresh lemon or lime juice
  • ¼ cup (10g) fresh cilantro, chopped

Instructions:

  1. Dice the onions and potatoes, ensuring potatoes are cut into uniform ½ inch cubes.
  2. Place the chickpeas, potatoes, onion, garlic, and ginger into the crockpot.
  3. Pour in the diced tomatoes, coconut milk, and vegetable broth.
  4. Stir in the curry powder, turmeric, cumin, salt, and pepper until the mixture is a uniform golden-orange.
  5. Cover and cook on High for 3-4 hours or Low for 6-8 hours.
  6. Once the potatoes are fork-tender and the sauce has thickened, stir in the fresh lemon juice and chopped cilantro.
  7. For a thicker consistency, use the back of a spoon to mash a small handful of chickpeas against the side of the pot and stir them back into the sauce.