Curried Chickpea Stew

This recipe is based on Laura’s Crockpot Chickpea Curry recipe, but I make it so frequently that I wanted to write down my own variations for easy reference. If you know Laura, you probably can guess that her recipe is more wholesome than mine, but it’s still easy, so you should check it out.  

I’ve made this recipe in the crockpot or on the stove top. Truth be told, I first tried it on the stove top because I forgot to allow for the crockpot cooking time. 😉  

Curried Chickpea Stew Ingredients

• 1 Tbsp canola oil
• 1 medium onion, diced 
• 2 carrots, peeled and sliced into circles
• 2 cloves garlic, minced
• 1 Tbsp curry powder 
• 1 tsp cumin
• 1 32 oz. carton College Inn Thai Coconut Culinary Broth
• 2 15 oz. cans chickpeas, rinsed and drained
• 1 large red bell pepper, chopped
• 1 sweet potato, cut into large chunks 
• 1 14.5 oz. can diced tomatoes 
• 3/4 package baby spinach, chopped  

This is my secret shortcut ingredient. I use it instead of the broth, coconut milk and some of the spices in Laura’s recipe. It has a chicken broth base, though, so to make this recipe vegetarian you should use vegetable broth and follow Laura’s recipe. 😉

Curried Chickpea Stew Directions

Whether you want to use the stove top or crockpot, start by sauteeing the onion, carrots, garlic, and spices. To prepare on the stove top, I use my glass soup pot for all steps. To prepare in the crockpot, I do the sauteeing in a pan and then transfer to the crockpot and add the remaining ingredients. 

• Sautee onion and carrots in canola oil until onion is softened.
• Add garlic and sautess until fragrant.
• Blend in curry powder and cumin.
• Add culinary broth and remaining ingredients except baby spinach.
• For stove top cooking, bring to a boil, and then reduce the heat and simmer for 45-60 minutes, until sweet potato chunks pierce easily with a fork. For the crockpot, cook on low for 6-8 hours.

• Stir in baby spinach and cook a few minutes longer (by either method) until spinach is wilted.  
• Ladle into bowls and serve with warm crusty rolls or cornbread muffins.

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Is there a blogger’s recipe you keep making again and again?
(Feel free to share the link in the comments!)