Curried Chickpeas with Couscous

Curried Chickpeas with Couscous (Crock pot)

Ingredients:

3 medium carrots, chopped                          ¾ t coriander
4 cups cauliflower florets                              ¼ t crushed red pepper flakes
2 cans (15 oz) chickpeas, drained                 1 c vegetable broth
1 cup frozen peas                                          ¾ c coconut milk
1 medium onion, chopped                            ¼ c chopped fresh basil
3 garlic cloves, minced                                  ¾ t salt
2 ½  teaspoons curry powder                       1 c dry couscous, prepared according to package

Directions:

In slow cooker, stir together carrots, cauliflower, chickpeas, peas, onion, garlic, curry powder, coriander, and red pepper flakes. Pour broth and coconut milk over top.

Cover and cook for 3 hours on High, or 6 hours on Low. Stir a few times during cook time.

Remove 2 cups of the mixture to a small bowl and mash -- then return mashed mixture to slow cooker. Stir. Stir in basil and salt.

Serve over couscous

Submitted by: Lindy W.