A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Slow Cooker Curried Chickpeas And Kale
- add review
- #95835
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 tablespoons ghee or vegetable oil
1 1/2 cup chopped onions
4 cloves garlic, minced
1/2 teaspoon ground cumin
3 cups chopped kale
OR
1 package (10 ounce size) frozen chopped spinach, thawed and well drained
1 1/2 tablespoon curry powder
1 teaspoon ground ginger
1 teaspoon ground coriander
1 1/2 cup vegetable broth
3 cups cooked or canned chickpeas
1 cup chopped tomatoes
1/4 teaspoon salt, or to taste
directions
Heat the ghee or oil in a skillet over medium heat. Add the onions and cook, stirring, for 3-4 minutes or until the onions are soft but not brown.
Add the onions and oil from the skillet along with the remaining ingredients to the crock pot.
Stir well to combine.
Cover the crock pot and cook on low heat for 6 hours or until all the ingredients are heated through. Gently stir before serving. This can also be cooked on high for 2-3 hours.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
264 calories, 8 grams fat, 39 grams carbohydrates, 11 grams protein per serving.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
see more crock pot side dish recipes
reviews & comments