Soup

Veggie Packed Chickpea Curry is for Soup.

Veggie Packed Chickpea Curry takes 25 minutes to prepare.

Veggie Packed Chickpea Curry takes 480 minutes to cook.

Veggie Packed Chickpea Curry makes 6 servings.

The ingredients for Veggie Packed Chickpea Curry are:

1 cup chopped onion
3 garlic cloves, minced
1 tablespoon curry powder
1 teaspoon brown sugar
1 teaspoon grated peeled fresh ginger
1 small jalapeno, seeded and minced (to taste)
3 cups cooked chickpeas (garbanzo beans)
1 1/2 cups cubed peeled baking potato
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 1/2 cups cauliflower, chopped
1 1/2 cups broccoli, chopped
1/2 teaspoon black pepper
1/8 teaspoon ground red pepper
1 (14.5-ounce) can no-salt diced tomatoes, undrained
4 cups low-sodium broth
1 1/2 cups fresh kale, chopped
1 1/2 cups fresh spinach, chopped
1 cup almond milk

Here is how you make Veggie Packed Chickpea Curry:

In a large nonstick skillet over medium heat saut? onion and garlic. Cook 5 minutes or until tender then add curry powder, sugar, ginger, and jalapeno; cook 1 minute, stirring constantly.Place onion mixture in a 6-quart electric slow cooker. Stir in chickpeas and next 9 ingredients (through broth). Cover and cook on low 7 hours or until vegetables are tender. Add kale and cook an additional hour then stir in spinach and almond milk until spinach wilts. Taste, season, serve.Serving Size:?Makes 6, 2 cup servings

The nutritional information for Veggie Packed Chickpea Curry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 216.8

• Total Fat: 3.0 g
• Cholesterol: 0.0 mg
• Sodium: 400.2 mg
• Total Carbs: 50.6 g
• Dietary Fiber: 19.5 g
• Protein: 13.1 g

Veggie Packed Chickpea Curry is Indian cuisine.