Slow-Cooker Butternut Chickpea Curry

Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes

Servings 4 servings
Recipe Ingredients:
  • 2 tbsp olive oil
  • 1 small yellow onion diced
  • 2 tbsp curry powder
  • 14-ounce can crushed tomatoes
  • 28-ounce can chickpeas
  • 32-ounce package Organic Creamy Butternut Squash Soup
  • 3 cups cooked brown jasmine rice for serving
  • ¼ cup loosely packed cilantro chopped, optional
  • 4 wedges lime or lemon optional
  • Turn the slow-cooker on high while you prepare the ingredients.
  • Add the olive oil and onion, and cook for 10 minutes, or until starting to caramelize.
  • Sprinkle the curry powder over the onions, and cook for an additional 5 minutes.
  • Add the crushed tomatoes, chickpeas, Organic Creamy Butternut Squash Soup, and stir. Cover, and cook on high heat for 1-2 hours, or on low heat for 3-4 hours.
  • Serve curry over rice, and top with cilantro and lemon or lime wedges.