Slow Cooker Chickpea Curry Recipe

Slow Cooker Chickpea Curry Recipe

How To Make Slow Cooker Chickpea Curry

An immensely flavorful slow cooker chickpea curry recipe that is perfect on top of rice. You can even freeze this to pair it with your other meals.

Preparation: 15 minutes
Cooking: 8 hours
Total: 8 hours 15 minutes

Serves:

Ingredients

  • 1tbspolive oil
  • 1medium yellow onion,diced
  • 1lbdried chickpeas,rinsed
  • 2tbspcurry powder
  • 1large white-fleshed sweet potato,peeled and diced
  • 1bell peppers,large or two small sweet, diced, red or yellow, about ½ pound
  • 28oztomatoes,1 can, diced
  • 15½ozcoconut milk,1 can
  • cupswater
  • 3garlic cloves,minced
  • 1serrano,jalapeño or fresno chili, diced, optional
  • 1tspsalt
  • 6cupsspinach,roughly chopped, to serve
  • rice,cooked to serve, optional
  • cilantro,chopped to serve
  • lime,or lemon wedges, to serve

Instructions

  1. Combine the ingredients in the slow cooker. Drizzle olive oil in the bottom of a 6-quart or larger slow cooker then add onion and stir to coat. Pour dried chickpeas on top, then sprinkle the curry powder evenly over the beans.

  2. Follow with sweet potato, bell pepper, tomatoes, coconut milk, water, garlic, chili pepper (if using), and salt. Do not stir.

  3. Cook on low for 6 to 8 hours. If you’re around, stir the curry after about 4 hours and give it a check.

  4. Serve with spinach. Stir the curry well. Taste and add additional salt if needed. Serve the curry over bowls of chopped spinach, stirring to wilt the spinach.

Nutrition

  • Calories: 319.04kcal
  • Fat: 13.98g
  • Saturated Fat: 8.84g
  • Monounsaturated Fat: 2.16g
  • Polyunsaturated Fat: 1.64g
  • Carbohydrates: 40.84g
  • Fiber: 8.97g
  • Sugar: 8.91g
  • Protein: 12.25g
  • Sodium: 279.01mg
  • Calcium: 83.54mg
  • Potassium: 847.11mg
  • Iron: 4.68mg
  • Vitamin A: 239.27µg
  • Vitamin C: 40.78mg
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