Cauliflower Crockpot Curry Chickpeas
Kath Younger
This recipe couldn't be any easier—just combine everything in a crockpot and enjoy!
Ingredients
- 1 head cauliflower, cut into florets
- 1 large sweet potato, cubed
- 1 can chickpeas, rinsed
- 3 carrots, chopped
- 3 celery sticks, chopped
- 6 figs, chopped
- 2 cups vegetable broth
- 1 can tomato paste
- 1 tsp garam masala
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1 tsp smoked paprika
- 1/2 tsp kosher salt
Directions
- Combine all ingredients in the crockpot and stir.
- Set to high for 2 hours and then to low for 2 hours.
- Serve over coconut-scented brown rice with plain yogurt and spiced nuts, if desired.
Nutrition Facts
Calories 224
Calories from Fat 19 (8%)
(3%)Total Fat 2g
(2%)Saturated Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
(0%)Cholesterol 1mg
(39%)Sodium 945mg
(35%)Potassium 1238mg
Total Carbohydrate 46g
(46%)Dietary Fiber 12g
Sugars 15g
Sugar Alcohols 0g
(19%)Protein 10g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.