This is directly inspired from one of our favorite restaurants in the Atlanta area: Brick Store Pub in Decatur. I couldn't believe one of us was actually brave enough to order a veggie based meal, but it turned out to be a total winner. Hearty enough to satisfy even on the coldest of nights. Serve with coconut rice.
Ingredients:
1 pkg dried chick peas, soaked for 12 hours
4 cups chicken broth
2 Tbsp curry powder
1 tsp crushed red pepper flake
3/4 C. chopped carrots
1 sweet potato, peeled and chopped into 1/2" chunks
3 cloves chopped garlic
3/4 coconut milk
1/2 C. almond butter (or peanut butter)
Instructions:
1. Add pre-soaked chick peas, chicken broth, curry powder, red pepper, and garlic to crock pot. Set on low for 10-12 hours.
2. With 4-5 hours left to cook, add carrots and sweet potatoes.
3. When all chick peas and veggies are tender, add almond butter and coconut milk, and let simmer/meld for 10 minutes before serving. Enjoy!
Seriously - this is not my typical meal, but its worth a try. Also, I should mention that it is really easy.
