Slow Cooker Thai Creamy Peanut Chickpea Stew

Everything goes into the slow cooker at once — no browning, no layering, no second pan. Coconut milk, peanut butter, ginger and garlic do the work, and the frozen riced cauliflower goes in straight from the freezer.

Stir it properly before the lid goes on. Peanut butter floats if you don't, and three hours later you find a seam of it sitting on top instead of through the sauce. Serve it over quinoa.

Recipe inspired by @dinnerthendessert