Agave Curried Crock Pot Chickpeas Recipe

Ingredients for Agave Curried Crock Pot Chickpeas

• 1 (15-ounce) can chickpeas (drained and rinsed)
• 1/4 cup agave nectar
• Dijon Mustard
• Vegan Butter
• Onions
• 2 tablespoons curry powder
• 1/2 teaspoon salt
• Red Pepper Flakes
• Ground Ginger
• 2 cloves garlic, minced

How to Make Agave Curried Crock Pot Chickpeas

1. Heat 1 tablespoon of coconut oil in a medium saucepan over medium heat. Add 1 medium chopped onion and 2 minced garlic cloves. Sauté for 5 minutes until softened.
2. Stir in 2 tablespoons of curry powder, 1 teaspoon of ground cumin, 1/2 teaspoon of turmeric, and 1/4 teaspoon of cayenne pepper (optional). Cook for 1 minute, stirring constantly, until fragrant.
3. Add 1 (15-ounce) can of chickpeas (drained and rinsed), 1 (14.5-ounce) can of diced tomatoes (undrained), 1 cup of vegetable broth, 1/4 cup of agave nectar, and 1/2 teaspoon of salt. Stir to combine.
4. Transfer the mixture to your slow cooker.
5. Cover and cook on low for 4-5 hours, or on high for 2-3 hours, until the chickpeas are tender and the sauce has thickened slightly.
6. Serve hot over cooked basmati rice. Garnish with fresh cilantro (optional).