Drain and rinse each can of chickpeas.

Cut and wash the cauliflower

Peel and cut the carrots and sweet potatoes.

In a sauté pan, heat olive oil and sauté the chopped onion until tender. Add the garlic clove and crushed red pepper and sauté for approximately 1 minute.

Add all remaining spices from the curry paste through the cayenne pepper to the sauté pan and stir continuously for 1 minute.

Pour in the veggie broth and scrape up all bits in the pan. Stir to combine. Let it come to a simmer on the stovetop while preparing the ingredients for the crockpot.

Although this step on the stovetop may seem like an extra step for a crockpot meal, it’s extremely important for toasting the spices, making the curry sauce, and creating a depth of flavor for your chickpea curry.

While the spice/stock mixture is simmering on low, place the drained and rinsed chickpeas, the chopped carrots, and the chopped and washed cauliflower in the crockpot.

Pour the spice/stock mixture into the crockpot topping the chickpeas and cauliflower.

Turn the slow cooker on high. Let the curry cook for approximately 2 hours on high.

After 2 hours, add the cubed sweet potato and give it a good stir. Replace the top of the crockpot and cook for another hour or until the sweet potatoes are tender.

Once the vegetables are tender, remove ½ cup of chickpeas and mash them with a potato masher or a fork. Return the mashed chickpeas to the crockpot.

Then add the coconut milk and chopped fresh basil and stir to combine. Reserve a little fresh basil for plating and serving. Warm through in the crockpot while you prepare the basmati rice or couscous.

While the curry is slow cooking, make the basmati or jasmine rice about a half hour before the curry is finished. Serve the chickpea curry over white rice or couscous.