slow cooker: curried vegetable and chickpea stew

Still at it with the slow cooker! Now, if only we could convince our toddler to eat vegetables...

Adapted from The Kitchn

Ingredients:
olive oil
1 onion, diced
2 russet potatoes, diced
1 T. kosher salt
1 T. curry powder
1 T. brown sugar
1 T. ginger, minced
3 garlic cloves, minced
1/8 t. cayenne pepper
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2 c. dry chickpeas, cooked the night before
2 bell peppers, diced
1 head of cauliflower, cut into florets
2 c. veggie broth
28 oz. can diced tomatoes
1/4 t. black pepper
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10 oz. baby spinach
1 can coconut milk 

Saute onions over medium heat.  Add the potato and cook for a few more minutes. Add spices and cook for less than a minute.  Transfer everything and all the remaining ingredient except the spinach and coconut milk to the slow cooker and cover.  Put the dish in the fridge overnight.  Fire up the slow cooker in the morning.  Cook on low for 6 hours.  Half an hour before serving, add the spinach and coconut milk and turn the slow cooker to high.  You can eat it as a stew or serve it over brown rice.  Yum yum!!