Name: Slow Cooker Chickpea Curry Recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 10
Cuisine: Indian
Ingredients: 1 tbsp olive oil; 1 medium yellow onion; 1 lb dried chickpeas; 2 tbsp curry powder; 1 large white-fleshed sweet potato; 1 bell peppers; 28 oz tomatoes; 15.5 oz coconut milk; 1¼ cups water; 3 cloves garlic; 1 serrano, jalapeño or fresno chili; 1 tsp salt; 6 cups spinach; rice; cilantro; lime or lemon wedges

slow cooker chickpea curry with sweet potatoes and red peppers 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
1¼cupswater
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

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.
Follow with sweet potato, bell pepper, tomatoes, coconut milk, water, garlic, chili pepper (if using), and salt. Do not stir.
Cook on low for 6 to 8 hours. If you’re around, stir the curry after about 4 hours and give it a check.
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.