Crockpot Chickpea Curry
A hearty and aromatic curry that combines chickpeas with rich spices, perfect for a comforting meal.
Servings: 4 | Cook Time: 240 minutes
Prep Time: 15 minutes | Total Time: 255 minutes
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (14 oz) coconut milk
- 1 cup diced tomatoes
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (optional)
- Salt to taste
- 2 tablespoons olive oil
Instructions
- Prepare the Base: Heat olive oil in a skillet over medium heat and sauté onions and garlic until soft.
- Combine Ingredients: Add chickpeas, coconut milk, tomatoes, and sautéed onions and garlic to the slow cooker.
- Add Spices: Stir in curry powder, cumin, coriander, turmeric, cayenne pepper, and salt.
- Cook: Set the slow cooker to low and cook for 4 hours.
- Stir Occasionally: Stir occasionally to ensure even cooking and flavor distribution.
- Serve: Once cooked, serve hot with rice or naan.
Tips
- Use fresh garlic and onions for a deeper flavor.
- Adjust cayenne pepper to control the heat level.
- Add a squeeze of lime juice before serving for extra freshness.
Try a Different Way to Cook It
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