Ingredients
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500g dried chickpeas
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1 tbsp melted coconut oil or vegetable oil
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1 brown onion, thinly sliced
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1 bunch coriander, stems finely chopped, leaves reserved
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1 tbsp finely grated ginger
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2 garlic cloves, crushed
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1 long red chilli, thinly sliced (optional)
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1 tbsp ground turmeric
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2 tsp garam masala
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2 lemons
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800mLs coconut milk
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2 bunches Dutch carrots*, trimmed, peeled, halved lengthways
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70g chopped kale
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Steamed brown basmati rice, to serve
Instructions
- Place the chickpeas in a large bowl. Cover with cold water. Set aside to soak overnight. Drain well.
- Combine coconut oil or vegetable oil, onion, coriander stem, ginger, garlic, chilli (if using), turmeric and garam masala in a slow cooker. Stir to combine.
- Thinly slice 1 lemon. Add chickpeas, coconut milk, carrot, sliced lemon and 2 cups (500ml) water to the onion mixture in the slow cooker. Cover and cook for 8 hours on low or until the chickpeas and carrots are tender.
- Juice the remaining lemon. Add kale to the slow cooker and stir to combine. Cook for 5 mins or until kale wilts. Add the lemon juice and stir to combine.
- Divide the chickpea mixture and rice among serving bowls. Sprinkle with reserved coriander leaves to serve.
Recipe from Coles Magazine
