Chef Blog

Ingredients

• 1  tablespoon  olive oil
• 1 1/2  cups  chopped onion
• 1  cup  (1/4-inch-thick) slices parsnip
• 1  tablespoon  curry powder
• 1  teaspoon  maple syrup
• 1  teaspoon  grated peeled fresh ginger
• 2  garlic cloves, minced
• 1  serrano chile, seeded and minced
• 3  cups  cooked chickpeas (garbanzo beans)
• 1 1/2  cups  cubed peeled sweet potato
• 1  cup  diced red bell pepper
• 1  cup  (1-inch) cut green beans
• 1/2  teaspoon  sea salt
• 1/4  teaspoon  black pepper
• 1/8  teaspoon  ground red pepper
• 14.5-ounce diced tomatoes
• 14-ounce of vegetable broth
• 3  cups  fresh baby spinach
• 1  cup  light coconut milk
• 6  lemon wedges

Preparation

Heat oil in a large nonstick skillet over medium heat. Add onion and parsnip; cover and cook 5 minutes or until tender. Add curry powder, maple, ginger, garlic, and chile; cook 1 minute, stirring constantly.

Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas and next 8 ingredients (through broth). Cover and cook on HIGH 6 hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.