Slow Cooker Vegan Chickpea Chili

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The Shiksa in the Kitchen
Nutrition per serving    (USDA % daily values)
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Ingredients for 8 servings

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 can (14.5 oz.) diced fire-roasted tomatoes or 1 3/4 cups diced tomatoes

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 vegetable stock, or more if needed

Fresh parsley or cilantro sprigs for garnish

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