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Slow-Cooker Butternut Chickpea Curry

  • 10 min
    Prep Time
  • 2 hr 10 min
    Total Time
  • 4 people
    Serves
  • 637 per 1 serving
    Calories

Ingredients

  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 2 tablespoons curry powder
  • 1 can (14.5 ounces) crushed tomatoes
  • 1 can (about 28 ounces) chickpeas (garbanzo beans)
  • 1 carton (32 ounces) Pacific Foods™ Organic Creamy Butternut Squash Soup
  • 3 cups cooked brown rice for serving
  • 1/4 cup loosely packed cilantro, chopped (optional)
  • 4 wedges limeor lemon (optional)

Instructions

  • Step 1

    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, soup, and stir. 

  • Step 2

    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.

Calories 637
Total Fat 15 g
Sat. Fat 1.5 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1018 mg
Total Carb 109 g
Dietary Fiber 23 g
Sugar 18 g
Added Sugars 3 g
Protein 21 g
Vitamin D 0 %DV
Calcium 16 %DV
Iron 25 %DV
Potassium 18 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.