Chickpeas simmered in a fragrant curry broth with kale. This stew is vegan. Slowcooker and Instant Pot instructions.
Slow cooker on HIGH3hrs
Course: Soup and stews
Cuisine: Vegan, Vegetarian
Keyword: chickpeas, curry, tumeric
Author: Trish | The In Fine Balance Food Blog
1teaspoonfresh ginger rootgrated
1teaspoonmild curry powder, dried ground cumin, dried ground coriander and tumeric powder1 teaspoon of each spice, or use 1 tablespoon of curry powder instead
½teaspoonof saltor to taste
½teaspoonfreshly ground black pepper
½teaspoonblack mustard seedsoptional
pinchred pepper flakesoptional and depending on heat tolerance, cayenne pepper can be used as well
3cupschickpeascooked or canned
14ozcan of diced tomatoes
1cupvegetable stock or water
2cupsthinly sliced kale
Slow cooker instructions
n a medium frying pan, heat oil over medium heat and sauté onions, garlic and fresh ginger root. 2-3 minutes until fragrant and beginning to soften. Add spices – curry powder through salt and cook another 2-3 minutes. Careful not to burn, reducing heat if needed. Add If using black mustard seeds, they should start to "pop" as they toast. Transfer mixture to the slow-cooker and add chickpeas, vegetable stock and tomatoes. Cook on high 3 hours or low 6-8 hours.
About 15- minutes before serving, stir in kale and continue to cook on high heat just until the kale has wilted. Taste for seasoning, add salt or pepper if needed. Serve.
Instant Pot Pressure Cooker Instructions
Using the saute function of the instant pot or electric pressure cooker, heat oil and sauté onions, garlic and fresh ginger root until fragrant and beginning to soften. Add spices – curry powder through salt and cook for another 2-3 minutes. Careful not to burn. If using black mustard seeds, they should start to "pop" as they toast. Press the cancel button to stop cooking.
Add the chickpeas, tomatoes and vegetable stock. Stir to combine. Secure the locking lid in place and adjust to the sealing position. Cook on manual (this is "beans" function on the Crockpot express) for 15 minutes at high pressure. Allow pressure to release manually for 10 minutes. Carefully remove lid and stir in kale. Kale should wilt quickly. Taste for seasoning, add salt or pepper if needed. Serve