This is not my recipe but it is an ALL-TIME FAVORITE ~ copied from a favorite message board. I have been making this for years. It's wonderful and freezes beautifully.
It is nice with a squeeze of lime on top of each serving (or mix in some zest). Dont' forget the fresh basil!
THAI CHICKPEA STEW
Now, to me this is not a heavy stew, it's more like a soupy entree. It's definitely something you'd serve in a bowl with a spoon, but it's not heavy-thick. It is a crockpot special, YAY, but the chickpeas don't get mushy.
GREAT with brown Jasmine rice (Phase 2) and cucumber spinach salad.
2 tsp canola oil
1 1/2 c chopped vidalia onion (1 cup regular)
2 garlic cloves, minced (or more to taste)
2 19 ounce cans (note the odd size - Progresso) chickpeas, rinsed and drained ( when I cannot find the 19 oz cans I just use 3 standard cans)
2 14.5 ounce cans petite diced tomatoes, UNdrained
1 14 oz can lite coconut milk
1 Tbs good curry powder, or to taste (I use regular but you can use HOT curry)
2 Tbs minced *pickled* jalapeno pepper, or to taste (I've successfully used canned green chilies or fresh jalapenos)
1 1/2 tsp salt
1/2 c chopped fresh basil (or cilantro, if you'd rather)
Heat oil in large nonstick skillet over medium. Add onion and garlic; saute 5 min or until onion is tender. Place onion mixture, chickpeas, and next 5 ingredients (through salt) in a 3 1/2 qt electric slow cooker. Stir well. Cook on low for 6-8 hours. Stir in basil or cilantro and serve over rice. Serves six to eight.
If you DO NOT want to make it in the crockpot, just simmer it uncovered on the stove until it reaches your desired consistency and the flavors have married.