Ingredients

• 1 tablespoon olive oil
• 1 cup chopped leeks
• 1/2 cup chopped onions
• 1 cup sliced carrots (1/4 inch thick)
• 2 tablespoons curry powder
• 1 teaspoon brown sugar
• 1 teaspoon grated peeled fresh ginger
• 2 garlic cloves, minced
• 1/2 cup chopped lemongrass or 1/4 cup lemon juice
• One 14-ounce can vegetable broth
• 3 cups cooked chickpeas (canned garbanzo beans will work)
• One 13.5-ounce can full-fat coconut milk
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon freshly ground black pepper (or to taste)
• Steamed rice, for serving

Instructions

1. Watch how to make this recipe.
2. Heat the oil in a large nonstick skillet over medium heat. Add the leeks, onions, carrots; cover and cook 5 minutes or until tender. Add the curry powder, sugar, ginger, garlic and lemongrass; cook 1 minute, stirring constantly.
3. Place the onion mixture in a 5-quart electric slow cooker. Pour in the vegetable broth. Stir in the chickpeas and coconut milk. Add salt and pepper to taste. Cover and cook on low for 4 hours. Serve with rice.