This one of my favourite go to's when food prepping. You will get about 8 servings out of this and it's so easy! Add the ingredients then go enjoy your day. Put it into lunch boxes once it is ready. Its cost about $10 so it's an affordable way to get your nutrients in. I enjoy adding few plant based meals into my weekly routine. Let me know how you go. I love seeing your cooking.

Ingredients

• 1 Tbsp olive oil
• 1 medium yellow onion, diced
• 400g dried chickpeas, rinsed
• 2 Tbsp curry powder
• 1 large white-fleshed sweet potato, peeled and diced
• 1 large or two small sweet capsicum, diced (red or yellow)
• 2 x 400g can diced tomatoes
• 1 can coconut milk
• 1 1/4 cups water
• 3 cloves garlic, minced
• 1 diced jalapeño or fresh chili (optional)
• 1 tsp salt
• ½ tsp pepper
• 6 cups spinach, roughly chopped, to serve
• Cooked rice, to serve (optional)
• Chopped coriander, to serve (optional)

Method

1. Combine all ingredients into the slow cooker in order. Drizzle olive oil over the bottom of the slow cooker 6 litre or larger will be fine. Coat onion in olive oil then place chickpeas on top. Sprinkle curry powder over the chickpeas evenly then place sweet potato, capsicum, tomato cans, coconut milk, water, garlic, chilli (optional), salt and papper. DO NOT STIR! This helps the chickpeas cook more evenly.
2. Cook on high for 4-6 hours or low for 6-8 hours. After 4 hours give the curry a stir if you are around. If not do not worry it will be fine. The total cooking time will depend on your slow cooker. The chickpeas should be tender. The curry will get thicker and creamer the longer you cook it. It’s a very low maintenance curry!
3. Serve onto of spinach or cooked rice (or both). Garnish with coriander if you want a little extra something.
4. Happy Eating!