Chickpea ala King
A hearty stew you can put over brown rice, potatoes or even over toast for the morning! A fast and easy meal that will soon become one of your comfort foods.
Servings: 6
Calories: 384kcal
Ingredients
- 1 cup water
- 1/2 cup raw cashews
- 1/2 cup rolled oats
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/2 teaspoon turmeric
- 2 cups water
- 2 cups shredded carrots
- 15 ounce can of garbanzos
- 1/2 cup chopped onion
- 2 cups frozen peas
Instructions
- Blend the first 9 ingredients for about 2 minutes. Pour in a slow cooker or crockpot.
- Rinse the blender with the 2 cups of water and add to the cooker.
- Stir in the carrots, onion and garbanzos.
- Cook until the carrots are just beginning to become tender. The sauce should be boiling around the edges and thickened throughout.
- After the mixture is boiling, stir in the peas.
- Turn off the slow cooker and let the sauce set for 5 minutes.
- Serve over brown rice, potatoes, whole grain pasta or even on top of toast.