Lunch: Chickpeas in Curried Coconut Broth Recipe | MyRecipes

This recipe is easy to prepare and even easier to cook. Leave in the slow cooker for six to eight hours and then by the time you come home from work, it will be perfectly primed and ready to eat.

Ingredients

2 teaspoons canola oil
1 1/2 cups chopped onion
2 garlic cloves, minced
2 (19-ounce) cans chickpeas (garbanzo beans), rinsed and drained
2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
1 (13.5-ounce) can light coconut milk
1 tablespoon curry powder
2 tablespoons chopped pickled jalapeño pepper
1 teaspoon salt
1/2 cup chopped fresh cilantro
6 cups hot cooked basmati rice

Instructions

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