Slow Cooker Chickpea Curry

Slow Cooker Chickpea Curry

Looking for a cozy, flavorful dish that practically cooks itself?

Enter the Slow Cooker Chickpea Curry, a dish so comforting and easy it feels like a warm hug on a chilly day.

Packed with tender chickpeas, fragrant spices, and creamy coconut milk, this curry is proof that simplicity and flavor can go hand-in-hand.

Whether you’re new to slow cooking or a seasoned pro, this recipe will have you dishing out bowls of deliciousness with zero stress.

How to Make it

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Prep Your Ingredients
Start by peeling and finely chopping the onion, garlic, and ginger. These are the flavor base of your curry. Rinse the canned chickpeas thoroughly to remove any excess sodium and set them aside. Gather your spices to have them ready for cooking—this step makes everything easier once you start.

Sauté the Aromatics
Heat a skillet over medium heat with a drizzle of oil. Add the onions and cook until they turn soft and translucent, stirring occasionally. Toss in the minced garlic and grated ginger, cooking until fragrant. This will create a rich, savory base for your curry. Once the onions are golden, sprinkle in the spices and stir well, allowing them to bloom in the oil for about a minute. This step enhances the depth of flavor in the curry.

Layer the Ingredients in the Slow Cooker
Transfer the sautéed onion mixture into your slow cooker. Add the rinsed chickpeas, canned tomatoes, and coconut milk. Stir everything together gently, ensuring the spices are evenly distributed throughout the mixture. This is where all the flavors start to mingle and create magic.

Cook Low and Slow
Set your slow cooker to low and let the curry simmer gently for 6 to 8 hours. If you’re in a rush, you can use the high setting and cook it for 3 to 4 hours instead. During this time, the chickpeas will absorb all the spices and become tender, while the coconut milk thickens into a creamy sauce. Avoid opening the lid too often, as this will slow the cooking process.

Finish with Freshness
About 10 minutes before the cooking time is up, stir in freshly chopped cilantro. Squeeze in a bit of fresh lemon juice to brighten up the flavors and add a zesty pop. Taste the curry and adjust the seasoning with salt and pepper, if needed. This final step ensures your curry is perfectly balanced.

Serve and Enjoy
Ladle the warm curry into bowls and serve with your choice of fluffy basmati rice or warm naan bread. Add an extra sprinkle of cilantro and a wedge of lemon on the side for a beautiful presentation and an extra kick of flavor.

Pro Tips

• Always sauté your aromatics and spices before adding them to the slow cooker for a richer flavor.
• For a spicier curry, add an extra pinch of cayenne or sliced green chilies.
• Using canned chickpeas? Rinse them well to reduce the sodium content.

Storage

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze in portioned containers for up to 3 months.
  

Slow Cooker Chickpea Curry

Cooking Method: Simmering, Slow Cooking Cuisine: Indian Cuisine Courses: Main Courses, Soups & Stews

Difficulty: Beginner Prep Time 15 mins Cook Time 3 hrs Total Time 3 hrs 15 mins

Servings: 4 Calories: 340

Best Season: Fall, Winter

Dietary:

Dairy Free Vegan Vegetarian

Description

This Slow Cooker Chickpea Curry is a simple, hearty dish brimming with fragrant spices, creamy coconut milk, and tender chickpeas. It’s the ultimate cozy meal for busy days, perfect with rice or naan.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cans (15oz each) chickpeas, drained and rinsed

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 1 tbsp grated ginger

• 2 cups diced tomatoes

• 1 cup coconut milk

• 1 tbsp curry powder

• 1 tsp turmeric

• 1 tsp ground cumin

• ¹⁄₂ tsp ground coriander

• Salt and pepper, to taste

• Fresh cilantro, chopped (for garnish)

• Lemon wedges (for serving)

Instructions

1. Sauté Aromatics:

   In a skillet, heat oil over medium heat. Sauté onion, garlic, and ginger until soft and fragrant, about 5 minutes. Stir in curry powder, turmeric, cumin, and coriander.

2. Transfer to Slow Cooker:

   Add the sautéed mixture to the slow cooker. Stir in chickpeas, tomatoes, and coconut milk. Mix well.

3. Cook:

   Cover and cook on low for 6–8 hours or high for 3–4 hours.

4. Season and Garnish:

   Stir in fresh cilantro and adjust seasoning with salt, pepper, and lemon juice.

5. Serve:

   Ladle into bowls and enjoy with naan or rice.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 340kcal

% Daily Value *

Total Fat 16g25%

Total Carbohydrate 42g15%

Dietary Fiber 9g36%

Protein 9g18%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Sautéing the spices enhances their flavor.
• This recipe is naturally vegan and gluten-free.
• Add veggies like spinach or bell peppers for extra nutrition.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Slow Cooker, Chickpea Curry, Easy Recipes, Vegan Dinner, Indian Cuisine