| 10 | 250 | 340 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 4 h | 7 |
| 2 can (15oz) | Chickpeas, canned, drained |
| 1 cup | Lentils, raw (picked over and rinsed) |
| 1 large potato | Sweet potato (cubed) |
| 1 can (13.5oz) | Coconut milk, reduced fat |
| 2 tbsp | Curry powder |
| 1 tsp | Turmeric, powder |
| 1 tsp | Ginger, ground |
| 1/2 tsp | Sea Salt |
| 1/4 tsp | Black pepper |
| 6 cup | Vegetable stock/broth |
1. Put all ingredients in the slow cooker and mix well.
2. Cook on high heat for 4 hours. (I have not tried it, but cooking it on low heat for 8 hours would most likely work also)
3. Taste and add more salt and pepper if you prefer. Enjoy!
Chickpeas
are a great source of plant-based protein!
| Meat Alternative | 1.2 |
| Vegetables | 2.0 |
