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.
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