Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 tablespoons curry powder
- 1 can (14.5 ounces) crushed tomatoes
- 1 can (about 28 ounces) chickpeas (garbanzo beans)
- 1 carton (32 ounces) Pacific Foods® Organic Creamy Butternut Squash Soup
- 3 cups cooked brown rice for serving
- 1/4 cup loosely packed cilantro, chopped (optional)
- 4 wedges lime or lemon (optional)
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Instructions
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Step 1
Turn the slow cooker on high while you prepare the ingredients. Add the olive oil and onion, and cook for 10 minutes, or until starting to caramelize. Sprinkle the curry powder over the onions, and cook for an additional 5 minutes. Add the crushed tomatoes, chickpeas, soup, and stir.
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Step 2
Cover, and cook on high heat for 1-2 hours, or on low heat for 3-4 hours. Serve curry over rice, and top with cilantro and lemon or lime wedges.
