Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 courgette (zucchini), diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 cups cherry tomatoes, halved
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • ½ teaspoon paprika
  • Salt and pepper to taste
  • 1 can (14 oz) coconut milk
  • Fresh cilantro for garnish

Instructions:

  1. Heat olive oil in a skillet over medium heat.
  2. Add diced onion, cooking until translucent (about 3 minutes). Add garlic and ginger, stirring for another minute.
  3. Transfer the sautéed mixture to the slow cooker. Add in courgette, bell peppers, tomatoes, and chickpeas.
  4. Sprinkle in cumin, coriander, turmeric, and paprika; season with salt and pepper. Pour in coconut milk.
  5. Stir to combine all ingredients well.
  6. Cover the crockpot and set on high for 4 hours or low for 6-8 hours.
  7. Check for doneness; vegetables should be tender and the sauce thickened. Adjust seasoning if necessary.
  8. Garnish with fresh cilantro and serve with rice or naan.