Slow Cooker Tomato Chickpea Curry With Swiss Chard

Author: Canadian Living

This hearty vegetarian curry is a great option for a meatless family dinner. Increase the heat by using the whole jalapeño pepper.

  • Portion size 4 servings
  • Credits : Canadian Living New Slow Cooker Classics

Ingredients

  • 2 onions diced
  • 2 cloves garlic minced
  • 1/2 jalapeño pepper seeded and minced
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon tumeric
  • 1/2 teaspoon salt
  • 1 can diced tomatoes
  • 1 can chickpeas drained and rinsed
  • 2 tablespoons tomato paste
  • 4 cups chopped packed Swiss chard leaves

Method

In slow cooker, combine onions, garlic, jalapeño pepper, ginger, cumin seeds, cumin, coriander, garam masala, turmeric and salt.

Stir in tomatoes, chickpeas and tomato paste.

Cover and cook on low until vegetables are tender, about 6 hours.

Stir in Swiss chard; cook, covered, on high until wilted and tender, 15 to 20 minutes.

Nutritional facts Per serving: about

  • Sodium 892 mg
  • Protein 9 g
  • Calories 210.0
  • Total fat 2 g
  • Potassium 933 mg
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 43 g

%RDI

  • Iron 38.0
  • Fibre 0.0
  • Folate 39.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 24.0
  • Vitamin C 67.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Tomato Chickpea Curry With Swiss Chard

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