Slow Cooker Chickpea Curry Recipe is made from scratch with very little effort.
Course Main Dish
Cuisine Beans, Slow Cooker
Prep Time 15 minutesminutes
Cook Time 8 hourshours
Total Time 8 hourshours15 minutesminutes
Servings 6Servings
Calories 363kcal
Author Ginny McMeans
Ingredients
16ounceschickpeas, dried
1tablespoonolive oil
1 ½cuponion, diced
5clovesgarlic, finely chopped or minced
¼cuptomato paste
2cupstomatoes, diced
1tablespooncurry powder
1tablespooncumin
1tablespoongaram masala
2teaspoonscayenne pepper
1 ½teaspoonturmeric
½teaspoonground cinnamon
¼ teaspoonbaking soda- this helps chickpeas to soften when cooking, just ¼ tsp.
3cupswater
Instructions
The night before place the chickpeas in a 6 to 8 quart slow cooker and cover with water to soak. Do NOT turn it on. In the morning drain and replace the chickpeas in the slow cooker.
In a large skillet heat the oil over medium high heat.
Add onion and saute for 10 minutes. Add the garlic and cook 5 more minutes.
Scrape into the slow cooker.
Add all of the remaining ingredients and stir well.
Cook on low 8 to 9 hours. Serve with Basmati rice.
Video
Notes
If you would like more 'liquid in your sauce you can add a 14 oz. can of full fat coconut milk. It's not necessary but some people like more with the rice.