These curried chickpeas are a hearty addition to our meal plan rotation.  Preparation is quick and simple, and the smell of the sweet curry wafting through the house is a welcome addition on a chilly afternoon.  Besides being delicious, it is packed with protein and fiber, and plenty of nutrient-rich vegetables.  We like to serve it with steamed quinoa topped with freshly diced pineapple, tomato, and cilantro. For extra heat,  you can add more curry paste or a sprinkle of cayenne pepper. This recipe is also an excellent candidate for preparing in bulk and freezing.

Ingredients

• 2 teaspoons olive oil
• 1 1/2 cups organic onion, chopped
• 4 garlic cloves, minced
• 2 (19-ounce) cans chickpeas (garbanzo beans), rinsed and drained
• 1 (14.5-ounce) can diced tomatoes
• 1 (13.5-ounce) can coconut milk
• 2 TBSP curry powder
• 1 tsp garam masala
• 1 tsp cardamom
• 2 TBSP chopped pickled jalapeño pepper
• 1 organic jalapeno, seeded and chopped
• 12 oz organic shredded carrots
• 3 teaspoon Real Salt
• 2 TBSP Sugar in the Raw
• 1/2 tsp hot curry paste or more to taste(I used Patak’s)

• 3 cups steamed organic quinoa
• 2 cups fresh pineapple, diced
• 1 cup organic cilantro, chopped
• 3 organic tomatoes, diced

Instructions

1. Combine non-optional ingredients in a large crockpot.
2. Cover and cook on low for 6-8 hours.
3. Serve with desired optional ingredients.