Slow Cooker Vegetable and Chickpea Stew Recipe

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion, peeled and diced
• 1 tablespoon kosher salt, divided
• 2 medium potatoes, peeled and cubed
• 1 cup cubed butternut squash
• 1 tablespoon curry powder
• 1 tablespoon grated ginger
• 3 cloves garlic, peeled and minced
• 1/3 teaspoon cayenne pepper
• 2 cups (500 ml) low-sodium vegetable broth, divided
• 2 15 oz ((450 ml) each) cans chickpeas, drained and rinsed
• 1 medium head cauliflower, cut into florets
• 1/4 teaspoon freshly ground black pepper
• 1 cup (250 ml) coconut milk

Instructions

In a large nonstick skillet, heat the olive oil over medium-high heat.

Add the onion, season with 1 teaspoon salt, and cook, stirring occasionally, until translucent, for about 5 minutes.

Add potatoes, sprinkle with remaining salt and saute until translucent around the edges.

Stir in the curry powder, ginger, garlic, and cayenne pepper. Cook, stirring, until fragrant, for a further 30 seconds.

Pour in 1/4 cup (60 ml) vegetable broth and scrape up any browned bits from the bottom of the skillet. Transfer the mixture to a 6-quart (6 L) slow cooker.

Add the remaining broth, butternut squash, chickpeas. Stir well to combine.

Cover the pot and cook in a high-heat setting for 4 hours.

Open the lid and stir in the coconut milk. Season with salt and black pepper, to taste.

Serve hot.