Spicy Curried Vegetable and Chickpea Stew

Ingredients

• 2 tablespoons vegetable oil 
• 1 medium onion, chopped 
• 3 garlic cloves, minced 
• 1 small jalapeno, chopped 
• 1 small (1-inch) piece fresh ginger, peeled and minced 
• 1 small head cauliflower, florets only 
• 1 medium red pepper, seeded and cut into 1-inch pieces 
• 3 cans (15 ounces each) chickpeas, drained and rinsed 
• 2 cans (15 ounces each) pumpkin puree 
• 2 cans (13.5 ounces each) light coconut milk 
• 2 teaspoons curry powder 
• 2 teaspoons salt 
• 1 teaspoon dried basil 
• 3/4 teaspoon ground cumin 
• ½ teaspoon dried crushed red pepper  
• ½ teaspoon coarse black pepper 
• 1 cup packed fresh cilantro leaves, chopped and divided 
• 2 tablespoons lime juice 
• Cooked rice 

Directions

1. In a large skillet over medium-high, heat oil. Add onion, garlic, jalapeno, and ginger. Cook until onions are translucent, about 2 minutes.  
2. Place slow cooker crock on slow cooker base. Add onion mixture to crock. Stir in cauliflower flowerets, red pepper, chickpeas, pumpkin puree, coconut milk, curry powder, salt, basil, cumin, dried red pepper, and black pepper until combined. 
3. Cover slow cooker and cook on HIGH for 3 to 4 hours or LOW 7 to 8 hours. 
4. Stir in ¾ cup chopped cilantro and lime juice. 
5. Serve with cooked rice and sprinkle with remaining chopped cilantro.

Serves: 6