Cooking Time:8–9 hours
Ingredients1 c. frozen peas (these will go in last so they don’t get soggy!)
2 -14-oz. cans chickpeas, drained and rinsed
1 red pepper, washed and chopped
3 stalks of celery, washed well and chopped
3 cloves of garlic, minced
2 carrots, peeled and chopped
2 T of curry
1/2 tsp. ground coriander
1/4 tsp. cayenne pepper
28 oz. can of diced tomatoes
2 c. vegetable broth
3/4 c. low-fat plain yogurt
- Add all ingredients EXCEPT the peas in the slow cooker.
- Stir well.
- Cover and crock on LOW for about 8 hours.
- Add the peas, increase heat to HIGH, and crock 15 more minutes.
Serve over rice with naan or pita bread.