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Slow Cooker Chickpea Curry Recipe with an overhead view of a bowlful of rich red sauced curry with white Basmati rice.
4.76 from 29 votes

Vegan Chickpea Curry Recipe

Slow Cooker Chickpea Curry Recipe is made from scratch with very little effort. 
Course Main Dish
Cuisine Beans, Slow Cooker
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 Servings
Calories 363kcal
Author Ginny McMeans


  • 16 ounces chickpeas, dried
  • 1 tablespoon olive oil
  • 1 ½ cup onion, diced
  • 5 cloves garlic, finely chopped or minced
  • ¼ cup tomato paste
  • 2 cups tomatoes, diced
  • 1 tablespoon curry powder
  • 1 tablespoon cumin
  • 1 tablespoon garam masala
  • 2 teaspoons cayenne pepper
  • 1 ½ teaspoon turmeric
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking soda - this helps chickpeas to soften when cooking, just ¼ tsp.
  • 3 cups water


  • 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.



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.


Serving: 1Serving | Calories: 363kcal | Carbohydrates: 60g | Protein: 17g | Fat: 7g | Sodium: 270mg | Potassium: 1145mg | Fiber: 16g | Sugar: 14g | Vitamin A: 695IU | Vitamin C: 17.4mg | Calcium: 148mg | Iron: 7.9mg