Slow Cooker Chickpea Curry

Slow Cooker Chickpea Curry 

Core recipe

Points plan 2½ pts per serving

Serves 4

2 tbsp olive oil

1 onion, diced

2 cloves garlic, minced 

1 inch ginger, peeled and grated

1 tsp cumin

1 tsp coriander

1 tsp turmeric

1 tsp salt

1 x 400g ( 15 oz.) can chickpeas

12 oz diced tomatoes or 1 x 400g chopped tomatoes

1/2 tsp garam masala

In a stainless steel or cast iron pan, saute oil, onions, ginger, and garlic for 5 minutes.

Place onion mixture and all other ingredients except for garam masala in a crock pot.

Cook on low for 6-9 hours. Before serving, add garam masala.

Tips:

If you don't have a crock pot, you can make this recipe by cooking on medium high heat on the stove in a covered saucepan for 30 min in place of using the crock pot.

Try adding other veggies, like carrots or bell peppers.

Add a chopped up jalepeno or some cayenne to give your recipe a kick.