Categories: crockpot, dinner

Ingredients

• 1 tablespoon olive oil
• 1 1/2 cups onion, chopped
• 1 cup carrot, in slices (1/4-inch-thick)
• 1 tablespoon curry powder
• 1 teaspoon brown sugar
• 1 teaspoon fresh ginger, grated and peeled
• 2 cloves garlic, minced
• 1 serrano chile, seeded and minced
• 3 cups chickpeas, canned
• 1 1/2 cups potato, cubed and peeled
• 1 cup green bell pepper, diced
• 1 cup green beans, cut
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon ground red pepper
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (14-ounce) can vegetable broth
• 3 cups spinach, baby
• 1 cup light coconut milk
• 1 lemon, cut into wedges

Directions

1. Heat oil in a large nonstick skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic, and chile; cook 1 minute, stirring constantly.

2. Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas and next 8 ingredients (through broth). Cover and cook on HIGH 6 hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.

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