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Method
Step 1
Place the chickpeas in a large bowl. Cover with cold water. Set aside to soak overnight. Drain well.
Step 2
Combine coconut oil or vegetable oil, onion, coriander stem, ginger, garlic, chilli, if using, turmeric and garam masala in a slow cooker. Stir to combine.
Step 3
Thinly slice 1 lemon. Add chickpeas, coconut milk, carrot, sliced lemon and 2 cups (500ml) water to the onion mixture in the slow cooker. Cover and cook for 8 hours on low or until the chickpeas and carrots are tender.
Step 4
Juice the remaining lemon. Add kale to the slow cooker and stir to combine. Cook for 5 mins or until kale wilts. Add the lemon juice and stir to combine.
Step 5
Divide the chickpea mixture and rice among serving bowls. Sprinkle with reserved coriander leaves to serve.
Step
To save time, use 2 x 400g cans chickpeas, rinsed, drained. Add them to the slow cooker for the last 15 mins of cooking.
