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Slow-Cooker Curried Chickpeas And Quinoa

Parents Magazine
  • 270 minutes
  • Serves 14


2 Tbs

Olive oil

2 cuos

Chopped onion

6 cloves

Garlic, minced

4 cups

Cauliflower florets

1 large

Red sweet pepper, seeded and cut into 1-in pieces

1 can

15-ounce Fire roasted tomatoes

2 cans

15-ounce chickpeas, rinsed and drained, divided

5 Tbs

Red curry paste

1 Tbs

Curry powder

2 tsps

Ground ginger

1/2 tsp

Kosher salt

2 cans

13.5-ounce unsweetened coconut milk

3 cups

Vegetable stock

2 cups


1 bunch

Fresh curly-leaf kale, ribs removed and leaves chopped (about 6 cups, packed)

1 lime

Wedges for serving