1 can (14 ounces) chickpeas, drained and rinsed
1 sweet potato, cubed (approximately 1 cup)
1 1/2 teaspoons curry powder
1/2 to 3/4 teaspoon garam masala (depending on how spicy you like it)
1 teaspoon cumin
1 tablespoon minced ginger
2 teaspoons minced garlic
sweetener to taste (organic sugar or stevia)
1 can (14 ounces) organic fire-roasted tomatoes, in juice
1 can (14 ounces) light coconut milk
2 cups vegetable broth powder
2 tablespoons natural peanut butter
1/2 cup red lentils, drained and rinsed
Combine all ingredients in a Crock-Pot and set on high for about half an hour, and then switch to low for an additional 3 to 4 hours. Serve and pass garnishes at the table.
Garnish with chopped cilantro, chopped peanuts, dairy-free or organic sour cream or organic plain yogurt.