Ingredients:

  • 1 medium onion, diced (150g)
  • 3 large carrots, sliced into rounds (120g)
  • 2 stalks celery, diced (60g)
  • 4 cloves garlic, minced (20g)
  • 1 tbsp olive oil (15ml)
  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 (14.5 oz) can diced tomatoes, with liquid
  • 1 cup cauliflower florets, bite-sized (150g)
  • 2 cups low-sodium vegetable broth (480ml)
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tsp ground turmeric (5g)
  • 1 tsp smoked paprika (5g)
  • 1/2 tsp cumin (3g)
  • 1 tsp kosher salt (5g)
  • 1/2 tsp black pepper (3g)
  • 2 cups fresh kale or spinach, chopped (60g)
  • 1 tbsp fresh lemon juice (15ml)

Instructions:

  1. Combine the diced onion, carrots, celery, cauliflower, and minced garlic in the slow cooker.
  2. Stir in the drained chickpeas and diced tomatoes. Pour in the vegetable broth and olive oil, ensuring the vegetables are mostly submerged.
  3. Stir in the turmeric, smoked paprika, cumin, salt, and pepper until the mixture is a vibrant, golden-orange.
  4. Cover and cook on Low for 8 hours or High for 4 hours until carrots are tender.
  5. Using a spoon or potato masher, mash a small handful of the chickpeas against the side of the slow cooker to create a thicker, heartier body.
  6. Stir in the coconut milk and chopped kale. Let sit for 5–10 minutes until the greens have wilted.
  7. Stir in the fresh lemon juice before serving.