Crock Pot Curried Vegetable and Chickpea Soupy Stew

No surprise that we like chickpeas, vegetables, and curry. Less of a shocker that I love soup. Seriously I could have it everyday. Maybe that is because I am from wonderful British Columbia, which just screams "soup is good!". Ok BC screams all food is good. BC is awesome :P :P

Anyways here is where I spied the recipe: http://www.thekitchn.com/slowcooker-recipe-curried-vege-67520

Now knowing me I didn't follow the ingredient list, sometimes it's because I like to switch things up, and other times it is because I cannot find all ingredients in our lovely grocery store. Either way it's a good soupy stew and you should make it!

Ingredients:
About 1 tsp olive oil
1 large diced onion
2 peeled and diced potatoes
1 tbsp salt
3 tbsp curry powder
2 tsp ginger, I only had powdered
3 garlic cloves, minced
2 c vegetable broth
2 - 16oz cans chickpeas, drained and rinsed
1 green bell pepper, diced
1 medium cauliflower, washed and cut into bite size pieces (or 1 bag of frozen chopped)
1 - 28oz can diced tomatoes, do not drain
1 tsp black pepper
10oz baby spinach
1/2 can sweet and condensed milk (couldn't find coconut milk)

Method:
Heat oil in pan over medium heat. Saute onion with salt, about 5 mins.
Add potatoes, and saute about another 5 mins.
Stir curry, ginger, garlic, and cook for about 30 seconds.
Pour some vegetable broth, and scrape bottom of pan to deglaze.
Pour onion / potato mix into crock pot
Add rest of vegetable broth, chickpeas, bell pepper, tomatoes (with juices), and cauliflower.
Cover and cook for 4 hours on high.
At about 3 hour to 3 1/2 hours add condensed milk and mix well.
Stir in the spinach (after 4hrs), cover and allow to wilt (about a minute or two).

We just had it as soup, it is rather filling, and super delicious. However you can even pour it over rice, cous cous, or orzo pasta.