Name: Slow Cooker Chickpea Chili
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 8 servings
Ingredients: 5 1/4 cups cooked chickpeas/garbanzo beans ((or 3 cans chickpeas 15 oz. each, drained)); 2 medium carrots, peeled and diced small; 2 ribs celery, diced small; 2 medium onions, diced small; 2 red bell peppers, seeds and stem removed, diced small; 2 tsp salt, divided; 2 tbsp chopped garlic; 1 3/4 cups diced fire-roasted tomatoes ((1 can)); 1/4 cup white vinegar; 1 medium sweet potato, peeled and diced; 2 cups raw cashews; 1/4 cup olive oil; 2 tsp sugar; 1 1/2 tsp curry; 1 1/2 tsp chili powder; 1 tsp cumin; 1 tsp smoked paprika; 1/2 tsp allspice; 1/2 tsp ginger; 1/4 tsp cinnamon; 3 1/2 cups low sodium vegetable stock, or more if needed; Fresh parsley or cilantro sprigs for garnish