Curried Vegetable and Chickpea Stew

Name: Curried Vegetable and Chickpea Stew
Yield: 8
Ingredients: 1 tbsp olive oil; 1 large onion, diced; 2 1/2 tsp kosher salt, divided; 1 tbsp curry powder; 1 tbsp brown sugar; 1 inch piece fresh ginger, peeled and grated (about 1 tbsp); 3 garlic cloves, minced; 1/4 tsp black pepper; 1/4 tsp cayenne pepper (if you're spice sensitive, omit); 1/2 cup vegetable broth; 6 baby yellow potatoes, diced; 2 cans (15.5 ounce) chickpeas, drained and rinsed OR 3 1/2 cups cooked chickpeas; 2 red bell peppers, diced; 1 medium head of cauliflower, cut into bite sized florets; 1 can (28 ounce) fire roasted tomatoes; 10 ounces baby spinach or baby kale; 1 can (13.5 oz) full fat coconut milk; Cooked rice for serving (optional); 6-8 quart pot with lid or 6qt (or larger) slow cooker

Curried Vegetable and Chickpea Stew was pinched from <a href="http://toriavey.com/toris-kitchen/2015/10/curried-vegetable-stew/" target="_blank">toriavey.com.</a>

INGREDIENTS

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1 tbsp olive oil

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1 large onion, diced

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2 1/2 tsp kosher salt, divided

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1 tbsp curry powder

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1 tbsp brown sugar

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1 inch piece fresh ginger, peeled and grated (about 1 tbsp)

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3 garlic cloves, minced

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1/4 tsp black pepper

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1/4 tsp cayenne pepper (if you're spice sensitive, omit)

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1/2 cup vegetable broth

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6 baby yellow potatoes, diced

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2 cans (15.5 ounce) chickpeas, drained and rinsed OR 3 1/2 cups cooked chickpeas

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2 red bell peppers, diced

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1 medium head of cauliflower, cut into bite sized florets

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1 can (28 ounce) fire roasted tomatoes

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10 ounces baby spinach or baby kale

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1 can (13.5 oz) full fat coconut milk

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Cooked rice for serving (optional)

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6-8 quart pot with lid or 6qt (or larger) slow cooker

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