This simple chickpea curry assembles quickly and results in a flavourful, inexpensive meal that provides a complete protein.
Combine all ingredients in a 4- to 6-quart slow cooker. Cover and cook on low for 4 to 6 hr or until bubbling and stew-like.
In place of the coconut milk, you can use 1½ cups chicken or vegetable stock.
Originally published in the Today’s Parent March + April 2017 issue. Photo by Erik Putz.