Prep Ahead:

• Chop the vegetables according to the instructions in Steps 1-4. Stir in the spices, then transfer to a resealable bag or container.
• If desired, combine the drained, cooked chickpeas, and coconut milk and add to the vegetables.
• Store the prepared ingredients in the fridge for up to 4 days, or in the freezer for up to 3 months.

Prepare From Prepped:

Stovetop Instructions:

• Thaw ingredients as necessary.
• Prepare the ingredients according to the instructions in the original recipe.

Slow Cooker Instructions:

• Thaw ingredients overnight in the fridge or as necessary.
• Transfer contents of the bag to slow cooker and cook on low, stirring occasionally and crushing the chickpeas as they cook, until the soup is heated through and the peppers, chickpeas, and onions are soft- about 1-2 hours.
• Serve with naan bread.

Make From Fresh:

Stovetop Instructions:

• Peel and dice the onion.
• Peel and mince the ginger and garlic
• Remove the seeds from the bell pepper, then dice
• If using Swiss chard, roughly chop it into bite-sized pieces
• Heat the oil over medium heat in a large pot, until the oil is shimmering.
• Add the vegetables and stir, cooking for 2-3 minutes, or until the garlic has started to lighten in color and has become fragrant.
• Stir in the spices, then add the drained chickpeas, broth, and coconut milk
• Turn heat to low and simmer for 25-30 minutes, stirring occasionally, until the stew has reduced by a third.
• Using a wooden spoon, crush some of the chickpeas, stirring them into the stew. This will help thicken the stew.
• Serve hot with crusty bread or naan bread on the side.

Slow Cooker Instructions:

• Peel and dice the onion.
• Peel and mince the ginger and garlic
• Remove the seeds from the bell pepper, then dice
• If using Swiss chard, roughly chop it into bite-sized pieces
• Add all prepared vegetables to the slow cooker, along with the spices, drained chickpeas, broth, and coconut milk.
• Add the lid and cook on low for 2 hours, high for 1, until the soup has thickened slightly.
• Using a wooden spoon, crush some of the chickpeas, stirring them into the stew. This will help thicken the stew.
• Serve hot with crusty bread or naan bread on the side.