Ingredients:

  • 1.5 cups (250g) dried chickpeas, soaked overnight and drained
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 1 cup (150g) carrots, diced
  • 2 cups (60g) fresh baby spinach
  • 1 can (14.5 oz / 411g) crushed tomatoes
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 1 cup (240ml) vegetable broth
  • 2 tbsp (30ml) coconut oil
  • 1 tbsp (15g) garam masala
  • 1 tsp (5g) ground turmeric
  • 1 tsp (5g) ground cumin
  • 0.5 tsp (2g) chili powder
  • 1 tsp (6g) salt
  • 0.5 tsp (3g) black pepper

Instructions:

  1. Combine the soaked chickpeas, diced onion, minced garlic, grated ginger, and carrots in the slow cooker basin.
  2. Pour in the crushed tomatoes, vegetable broth, and coconut oil.
  3. Stir in the garam masala, turmeric, cumin, chili powder, salt, and pepper until the vegetables are evenly coated.
  4. Secure the lid and set the slow cooker to Low for 7 to 8 hours or High for 4 hours.
  5. Switch the cooker to 'Warm' or turn it off, then stir in the coconut milk and fresh baby spinach.
  6. Let the curry sit for 5–10 minutes to allow the spinach to wilt and the sauce to emulsify before serving.