Ginger Curry Vegan (or chicken!) Chickpea Slow Cooker Stew with Quinoa and Sprouted Rice

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This curry is so good for you. Fresh ginger and garlic and onions and magic spices… Great for when everyone in the house (but me! so far.) has a head cold. Also good when November comes 2 months early to Seattle.

I usually make this without chicken, but I roasted a chicken last night, and had half of it left. I started boiling the bones for stock, but instead of making chicken soup, I thought I’d save the stock for later and give this a try.

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 3 tbsp minced fresh ginger
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 12 oz diced tomatoes, canned or fresh
  • 2 cups water
  • 2 T curry powder or paste
  • 2 cups dried or canned chickpeas, cooked, drained, and rinsed
  • 2 cups shredded cooked chicken
  • Heat olive oil in skillet, and cook the onions until they start to brown.

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  • Add the garlic, ginger, salt, and pepper. Cook, stirring, for a few minutes.
  • Add tomatoes, water and curry powder, and bring the mixture to a boil.

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  • Spread the chickpeas and shredded chicken in the bottom of the slow cooker. Pour in the tomato mixture over the chicken and chickpeas, and stir until everything is covered.

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  • Cook on low for 2 hours. (Cooking on high will turn the chickpeas to mush. Just…trust me.)

Serve with rice or quinoa or rice AND quinoa. Like this sprouted rice and quinoa mix:

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