Step 1: Get out your crockpot because, yes, it is below 50 degrees in Texas.
Step 2: Gather the listed goodies (below) and toss them into the crockpot. Stir.
Step 3: Cook on low for 3-4 hours (jumble ingredients occasionally if you're around).
Step 4: Consume. Crave more. Eat it all.
1 can chickpeas, drained
1 can coconut milk
About 1/2 C. thinly sliced sweet onion
3 T. curry powder of your choice (I use Penzey's 'The Now Curry' or Savory Spice's 'Madras Curry')
1 large portobello mushroom, roughly chopped (or any kind of mushroom, really--about 1/2 C.)
1 container (9.1 oz) of crushed tomatoes with garlic (fire roasted would probably be amazeballs too!)
1 small can chopped black olives (Random, I know. I had a can, and it sounded good--so in it went)
1/2 C. - 1 C. vegetable broth (depending on how thick you like it)
1 clove garlic, minced
salt and pepper to taste (I ended up using about 1 tsp. pink himalayan salt and 1/2 tsp. pepper)
Optional: A healthy squeeze of Sriracha for a holiday pick-me-up
Serve over rice (gluten free option), soba noodles, spaghetti squash (GF as well) or drink straight from the crock (also gluten free). Sluuuurrrrpppp.