Peanut Butter Chickpea Curry

This slow-cooker chickpea recipe is perfect for beginners of vegan diet!

Few people know that, when I became a vegetarian about 3 years ago, I didn’t eat any legumes. My diet was based on tofu and fake-meats. You understand that it couldn’t last! My mother introduced me to chickpeas with this tasty and rich recipe that’s still today one of my favorites!

This recipe is great since it cookes in the slow cooker during the day and allows you to arrive in the evening with a meal ready to eat!

Prep : 10 min

Cooking : 4 hours and 15 minutes in the slow cooker

Servings : 6-8

Ingredients

• 2 cups (500 ml) butternut squash, peeled and cut into cubes

• 2 cups (500 ml) potatoes, peeled and cut into cubes

• 540 ml chickpeas (canned or cooked)

• 1 Tbsp (15 ml) neutral oil (canola, vegetable..)

• 1 onion, chopped

• 2 garlic cloves, finely chopped

• 1 Tbsp (15 ml) fresh ginger, finely chopped

• 3 Tbsp (45 ml) sweet curry paste

• 1 can (14 oz / 400 ml) light coconut milk

• 3/4 cup (190 ml) vegetable broth

• 1/4 cup (65 ml) peanut butter

• 1/4 tsp salt

• 2 cups (500 ml) spinach, cut into strips

Preparation

1. Put the squash, potatoes and chickpeas in the slow cooker.

2. In a large frying pan, heat the oil over medium heat. Add onion, garlic and ginger and cook, stirring occasionally, for about 7 minutes or until onion is lightly browned. Add the curry paste and continue cooking, stirring, for about 1 minute or until the mixture releases its aroma.

3. In the slow cooker, add the onion mixture, coconut milk, vegetable broth, peanut butter and salt and mix. Cover and cook lightly for about 4 hours.

4. Add the spinach and mix. Cover and continue cooking at high intensity for about 15 minutes.

5. Serve as is or with naan bread.

Recipe inspired by Coup de pouce