Description
Six bowls of warmly spiced chickpeas, sweet potato and carrots.
Ingredients
Scale
- 2 15-ounce cans Canned chickpeas, drained and rinsed
- 1 pound Sweet potato, peeled and 3/4-inch diced
- 2 carrots Carrots, 1/2-inch diced
- 1 onion Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 14.5-ounce can Diced tomatoes with juices
- 2 cups Low-sodium vegetable broth
- 1 tablespoon Olive oil
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground sweet paprika
- 1/2 teaspoon Ground cinnamon
- 1/2 teaspoon Ground turmeric
- 1/2 teaspoon Fine salt
- 1 tablespoon Fresh lemon juice
Instructions
- Use two cans already-cooked chickpeas, drained and rinsed. Peel and evenly dice 1 lb sweet potato and 2 carrots. Place carrot, sweet potato and onion at the bottom of a 6-quart slow cooker; add garlic and chickpeas.
- Stir a 14.5-oz can diced tomatoes and their juices with 2 cups low-sodium vegetable broth, 1 tbsp olive oil, 2 tsp cumin, 1 tsp coriander, 1 tsp sweet paprika, 1/2 tsp cinnamon, 1/2 tsp turmeric and 1/2 tsp salt. Pour over vegetables and stir gently. Do not add dry beans or frozen large chunks.
- Cover and cook on LOW approximately six hours, until sweet potato and carrots are completely tender and broth is hot throughout. Avoid repeatedly lifting the lid, which changes the cooking time. Mash a small spoonful of chickpeas against the side if a thicker broth is wanted without adding flour.
- Turn off cooker, stir in 1 tbsp fresh lemon juice and taste. Ladle six bowls. Cool leftovers promptly in shallow containers; reheat on a stovetop or other appropriate method rather than starting cold leftovers on a slow-cooker's warm setting.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate using low setting six hours in a 6-quart slow cooker; verify potato tenderness and appliance behavior.
- Prep Time: 20 minutes
- Cook Time: 360 minutes
- Category: Soups and Stews
Nutrition
- Serving Size: One sixth of the finished six-quart-cooker batch