Set it and forget it! This slow cooker chickpea coconut curry is vegan, soy free, and deliciously comforting!


  • 1 3/4 cups Chickpeas (cooked)
  • 1 Sweet Potato (large, cubed)
  • 1 Yellow Onion (chopped)
  • 1 Red Bell Pepper (large, chopped)
  • 3 cups Fire Roasted Diced Tomatoes (from the can, with juices)
  • 1 tbsp Cumin
  • 2 tsp Paprika
  • 2 tsp Turmeric
  • 1 tsp Ginger (minced)
  • Sea Salt & Black Pepper (to taste)
  • 3 cups Broccoli (chopped into florets)
  • 1 3/4 cups Canned Coconut Milk
  • 1 cup Jasmine Rice (dry, rinsed)


  1. Add the chickpeas, sweet potato, onion, bell peppers, tomatoes, cumin, paprika, turmeric, and ginger to the slow cooker. Season with salt and pepper.
  2. Cover and cook for four hours on high or six hours on low. During the last hour, add the broccoli and coconut milk.
  3. 30 minutes before serving, cook the rice according to the package directions.
  4. Divide evenly between bowls and enjoy!


  • Leftovers: Refrigerate in an airtight container for up to four days.
  • Additional Toppings: Top with chopped cilantro.
  • Additional Protein: Add chicken.