Ingredients:

  • 2 cans (15 oz / 425g each) chickpeas, drained and rinsed
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15ml) fresh ginger, grated
  • 2 medium (200g) carrots, diced into half-moons
  • 1 can (14.5 oz / 411g) crushed tomatoes
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 2 tbsp (30ml) coconut oil
  • 1 tbsp (15g) curry powder
  • 1 tsp (5g) ground turmeric
  • 1 tsp (5g) ground cumin
  • 1/2 tsp (2.5g) smoked paprika
  • 1 tsp (5g) sea salt
  • 1/2 tsp (2.5g) black pepper
  • 2 cups (60g) fresh baby spinach
  • 1 tbsp (15ml) fresh lime juice
  • 1/4 cup (10g) fresh cilantro, chopped

Instructions:

  1. Combine the diced onion, garlic, ginger, carrots, and drained chickpeas in the ceramic insert of the slow cooker.
  2. Pour over the coconut oil and stir in the curry powder, turmeric, cumin, smoked paprika, salt, and pepper until all ingredients are evenly coated in the spice paste.
  3. Stir in the crushed tomatoes and half of the coconut milk.
  4. Secure the lid and set the slow cooker to Low for 7-8 hours or High for 3-4 hours.
  5. Cook 4 hours (on High) until the carrots are tender and the sauce is fragrant.
  6. Just before serving, stir in the remaining coconut milk and the fresh baby spinach.
  7. Let the residual heat wilt the greens for approximately 2 minutes until they turn vibrant green.
  8. Stir in the lime juice.
  9. Garnish with chopped fresh cilantro.