Ingredients for Agave Curried Crock Pot Chickpeas
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1/4 cup agave nectar
- Dijon Mustard
- Vegan Butter
- 1 medium onion, chopped
- 2 tablespoons curry powder
- 1/2 teaspoon salt
- Red Pepper Flakes
- Ground Ginger
- 2 cloves garlic, minced
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How to Make Agave Curried Crock Pot Chickpeas
- 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.
- 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.
- 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.
- Transfer the mixture to your slow cooker.
- 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.
- Serve hot over cooked basmati rice. Garnish with fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
1g
Fat
1g
Carbs
16g
