Slow Cooker Butter Chickpeas

• Vegan
• Gluten free

• Produce

  • 1/8 cup Cilantro
  • 1 15 oz can Garbanzo beans
  • 4 Garlic cloves
  • 1/2 tsp Ginger, ground
  • 1 Onion, medium size

• Refrigerated

  • 1 package Tofu, firm

• Canned Goods

  • 1 can Coconut milk
  • 1 cup Tomato puree

• Baking & Spices

  • 1 tsp Chili powder
  • 1 tbsp Curry powder
  • 1 tbsp Garam masala
  • 1 Salt/pepper

• Oils & Vinegars

  • 1 tsp Olive oil

Found on delishknowledge.com

Description

Ingredients

• 1 package firm tofu (12 oz.)
• 1 tsp. olive oil
• 1 medium size onion, diced
• 4 garlic cloves, minced
• 1 can coconut milk (I used light)
• 1 cup tomato puree
• 1 tbsp. garam masala
• 1 tbsp. curry powder
• 1 tsp. chili powder
• ½ tsp. ground ginger
• salt/pepper
• 1 15 oz can garbanzo beans, rinsed and drained
• ⅛ cup cilantro, finely chopped

Directions

• Remove the tofu from the package and rinse. Wrap tofu in a paper towel and place on a cutting board. Placing something heavy on top of the tofu to allow the water to drain out, about 15 minutes.
• In a saucepan, heat the olive oil over medium heat and add the onion. Cook until soft and translucent, about 5 minutes.
• Add in the garlic and stir to combine.
• Whisk in the coconut milk, tomato puree, garam masala, curry powder, chili powder, ground ginger and a pinch salt/pepper.
• Cook until slightly thick, about 5 minutes.
• While the sauce is cooking, finely cube the tofu.
• Place the tofu and garbanzo beans in the base of slow cooker. Pour the sauce on top. Cook on low for 4-5 hours until thick. You can cook the sauce longer if needed.
• Before serving, stir in the cilantro.
• Serve with rice and naan.