Slow-Cooker Curried Garbanzo Beans and Kale

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Bowl of Curried ChickpeasThe blueprint for this simple, slow-cooker recipe comes from Prevent and Reverse Heart Disease by Caldwell B. Esselstyn, Jr., MD, my current cookbook bible.  The original recipe has this prepared in a pressure cooker, an item I do not own (and truthfully, I’m a bit afraid of them).  I omitted the soy milk, used kale instead of spinach (because of a bumper crop in our garden),  and added the brown rice as well as garlic, cumin and coriander.  Other delicious additions might be chopped carrots and celery, diced potato and cauliflower florets.

Slow-Cooker Curried Garbanzo Beans and Kale
Serves 4-6

1 pound dried chickpeas, soaked overnight in water to cover
3 cups vegetable broth
1 large onion, chopped
3 cloves garlic, chopped
2 tbsp. curry powder
1 tsp. cumin
1/2 tsp. coriander
1 15 oz. can diced tomatoes with chilies
1 cup cooked brown rice
4 cups kale (or spinach or Swiss chard) roughly chopped
1/2 cup fresh cilantro, chopped

Put everything except the rice and kale in the slow-cooker.  Stir to combine.  Turn on to low and cook for 6-8 hours, or until garbanzo beans are tender.  About a half an hour before serving, stir in the brown rice and the kale.  Serve topped with lots of fresh cilantro.

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  1. trueindigo says:

    Keeping the kale out until 1/2 before serving is a great idea to keep it at a nice texture. Another great curry recipe that I hope to try!

  2. veganelder says:

    Kale…anything with kale is worth a try. Pressure cookers are scary, I agree.

    • Allie says:

      it isn’t cooked in a pressure cooker, instead a slow-cooker on the counter. they aren’t scary at all and clean up is really easy because you only used one pan. I have mine cooking right now and it is filling the house with the smell. It is making me so hungry! My husband is cooking chicken for himself and others to eat who aren’t vegan.

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