Weekend happenings. Crockpot Vegetable and Chickpea Curry


Happy Monday!

puppy nose

I hope everyone had a mighty fine weekend!

I headed into the weekend with this beautiful sunset.


I mean, really, how can this NOT make you just happy to be alive? So beautiful.

Then, Saturday morning, I felt like I was being stalked while I was eating my cereal.


Um, rude much?

Oh, and I made cookies! Dark Chocolate Peanut Butter Oatmeal cookies!


Click the photo to get the recipe on my Facebook page!

So. Freakin. Good.

Yes, they’re all gone. I couldn’t help myself. I had to make sure the recipe was worth sharing. I did it for you.

Sunday was all kinds of lazy.


Yes, I have more animals but Ginny seemed to be the only one who wanted to be photographed.

She’s a camera hog.

Sunday was SO lazy, I didn’t feel like cooking.

So, I made the crockpot do the work for me.


Om nom nom.

Crockpot Vegetable and Chickpea Curry
makes 6 servings
unless you’re in my house and then you can probably get 8 or 9 servings out of it

1 tablespoon olive oil
1 1/2 cups chopped onion
1 cup (1/4-inch thick) slices carrot
1 tablespoon curry powder
1 teaspoon brown sugar
1 teaspoon grated peeled fresh ginger
2 garlic cloves, minced
1 serrano chili, seeded and minced
3 cups cooked chickpeas (aka garbanzo beans), or 2 (15-ounce) cans drained and rinsed
1 1/2 cups cubed peeled baking potato (about 1 large)
1 cup coarsely chopped green bell pepper
1 cup (1-inch green beans)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 can (14 ounces) vegetable broth
3 cups fresh baby spinach
1 cup light coconut milk
6 lemon wedges

1. Heat oil in a large nonstick skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder and next 4 ingredients; cook 1 minute, stirring constantly.

2. Place onion mixture in a 5-quart crockpot. Stir in chickpeas and next 8 ingredients. Cover and cook on HIGH 6 hours or until vegetables are tender. (You could definitely cook this on LOW for 8-10 hours.) Add spinach and coconut milk; stir until spinach wilts. *I recommend adding the coconut milk and THEN the spinach. Yes, it will look like you’ve lost your mind and it will never, ever, ever all fit in there but, trust me, it will. Serve with lemon wedges.


Calories 276; Fat 7.2g (sat 1.9g, mono 2.3g, poly 1.3g); Protein 10g; Carbs 44.7g; Fiber 10.6g; Sodium 623mg
Recipe from Cooking Light


1. Do you have pets? Do they stalk you while you’re eating?

2. Did you have a lazy weekend?

– jennifer

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