Ingredients
- 3 (15 ounce) cans chickpeas
- drained and rinsed
- 23 cup agave nectar (or honey
- if you use honey)
- 13 cup Dijon mustard
- 3 tablespoons vegan butter (I use Earth Balance)
- 2 tablespoons onions
- finely chopped
- 2 12 teaspoons curry powder (I like Madras
- but any kind will do)
- 12 teaspoon salt
- 14 teaspoon red pepper flakes
- 14 teaspoon ground ginger
- 14 teaspoon garlic
- finely chopped
Instructions
- Dump all ingredients into slow cooker, stir to combine.
- Cover and cook 4-5 hours on low setting.
- Serve over Basmati rice.
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