Curried Vegetable and Chickpea Stewp (0 points)

5 servings (2 cups each)

Ingredients:

2 cups fat free chicken broth

19 oz can chickpeas, rinsed and drained

28 oz can diced tomatoes

1/2 cup onions, diced

1/2 cup green pepper, diced

1/2 cup red pepper, diced

1 cup cauliflower, bite sized florets

1 cup kaboucha squash, cubed

2 medium carrots, sliced

1 tbsp curry powder

1 tbsp swerve brown sugar

1 tbsp ginger root, minced

1 tbsp minced garlic

1 tsp table salt

1 tsp black pepper

1 pinch red pepper flakes

5 oz spinach

1 cup unsweetened almond and coconut milk

Directions:

Add all the ingredients except the spinach and the almond coconut milk into a slow cooker.

Cook on high for 3-4 hours or low for 6-8 hours.

Stir in the spinach and almond coconut milk. Cover and let sit for a few more minutes to allow the spinach to wilt.

This can also be baked in the oven. Put all the ingredients except the spinach and almond coconut milk into a large dutch oven and bake at 350F for an hour. Add the spinach and almond coconut milk and pop back into the oven for a few minutes to allow the spinach to wilt.

Serving Suggestion: Serve with fresh cilantro, mint, green onions, yogurt and a squeeze of lemon or lime.