(3-4 quart crockpot or stovetop): IF frozen, thaw completely in fridge. Peel potatoes; cut into smallish, bite-sized pieces. 3-4 Quart Crockpot: Place potatoes, veggie mixture & chickpeas in the crockpot. Add 1 c. water (Split orders add 1/2 c. water). Stir. Cover & cook on Low 7-8 hours. Turn to High heat, quickly stir in coconut milk, cover & cook 30 min. Stovetop: Place potatoes, veggie mixture & chickpeas in a pot. Add 2 c. water (Split orders add 1 c. water). Bring to a boil. Cover, reduce heat & simmer gently, stirring occasionally, approx. 1 hour. Add water, if necessary. Stir in coconut milk and return to a simmer before serving. Suggested Sides: Rice, a steamed green vegetable.
Chickpeas, potatoes, carrots, apples, coconut milk, diced onion, raisins, water, jalapeno peppers, garlic, flour, curry powder, vegetable bouillon, cumin, salt
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