Letting the curry flavours absorb into the chickpeas and sweet potato all day results in one flavourful, easy, healthy, and CHEAP meal! No lie - a can of chickpeas and a sweet potato aren't going to set you back much. Try it, so easy, simple, and tasty over a bed of brown rice.
Total Time: 5 minutes prep + 4-6 hours in slow cooker
1 medium-sized sweet potato, chopped
1 onion, diced
1 can of chickpea, rinsed
1 can of diced tomatoes
1 tbsp of following: garlic powder, ginger, cumin, tumeric
2 tbsp of curry powder
1 cup vegetable stock
1 cup coconut milk
sea salt/pepper to taste/preference
What to do:
1) Put everything in the slow cooker, stir, and press start! Haha, seriously, I didn't pre-cook anything. The beauty of vegetarian cooking. Cook on low for about 6 hours or on high for about 4 hours, or until potatoes are soft. Stir, often, if you can.