A handful of well-chosen ingredients come together for a soulful stew that tastes like more than the sum of its parts. After slowly simmering for hours, some real magic happens: The onions sort of melt away, and the chickpeas become creamy and fully seasoned throughout. A heavy splash of light coconut milk at the end smooths and rounds out the flavors. Be sure to stir it in after turning the cooker off; if it boils, it is likely to curdle. Serve with cauliflower rice to soak up all the saucy goodness.
Ingredients
32 oz canned chickpeas, rinsed and drained (2 [16-oz] cans)
29 oz canned diced tomatoes, fire-roasted (2 [14.5-oz] cans)
2 cups uncooked onions, chopped
1 tbsp garam masala
1 tsp black pepper
½ tsp kosher salt
1 cup canned unsweetened light coconut milk
3 tbsp cilantro, optional
Instructions
In 4- to 6-quart slow cooker, combine chickpeas, tomatoes, onion, garam masala, black pepper, and salt. Cover pot and cook on Low for 7 to 8 hours.
Turn off slow cooker and wait for chickpeas and vegetables to stop boiling. Stir in coconut milk. Garnish with cilantro (if using).
