Ingredients

• 15 ounces cooked, chickpeas (drained & rinsed)
• 15 ounces full-fat coconut milk
• 1 pound potatoes or sweet potatoes, chopped
• 1/2 pound tomatoes, chopped
• 1/2 cup frozen peas
• 1/2 cup onion, diced
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1/2 teaspoon pepper
• 1/4 teaspoon red pepper flakes (optional, omit if you don’t want spicy)

Instructions

1. Add all ingredients except the frozen peas to the slow cooker. Stir to mix well.
2. Cook HIGH 2-3 hours or LOW 4-6 hours.
3. Stir in peas and cook an additional 15 minutes.