15 Slow Cooker Recipes for the Week

Curried Chickpeas with Couscous (via Family Circle)

Makes: 6 servings
Prep: 10 minutes
Slow Cook: 3 hours on HIGH or 6 hours on LOW

Ingredients
3 medium-sized carrots, finely chopped
4 cups cauliflower florets
2 – 15oz cans chickpeas, drained and rinsed
1 cup frozen peas
1 medium-sized onion, chopped
3 garlic cloves, minced
2 ½ teaspoons curry powder
¾ teaspoon ground coriander
¼ teaspoon crushed red pepper flakes
1 cup vegetable broth
¾ cup coconut milk
¼ cup fresh basil, chopped
¾ teaspoon salt
1 cup dry couscous

Directions
1. In slow cooker, stir in carrots, cauliflower, chickpeas, peas, onion, garlic, curry powder, coriander and red pepper flakes, pouring vegetable broth and coconut milk on top.
2. Cover slow cooker and cook for 3 hours on HIGH or 6 hours on LOW. Remove 2 cups of chickpea mixture to a small bowl and mash with a potato masher.
3. Stir until well combined and heated through.
4. Cook couscous according to package directions and serve with chickpea curry.

Words By: Shayla Perry
Images/Source: Family Circle