Olivia Carter
Chickpea curry is a delicious and nutritious option for a vegetarian or vegan meal. This recipe is a convenient and easy way to make a flavorful curry using a slow cooker. By cooking the chickpea curry slowly, the flavors have time to meld together, resulting in a rich and satisfying dish.
To make this chickpea curry, you will need a variety of spices such as cumin, turmeric, and garam masala to add depth and warmth to the dish. The slow cooker allows you to easily combine all the ingredients and let them simmer for several hours, ensuring that the chickpeas are tender and infused with flavor.
One of the benefits of using a slow cooker is that it requires minimal hands-on time. Simply combine the ingredients, set the slow cooker to low heat, and let it cook for 4-6 hours. This makes it a perfect option for busy individuals or those who prefer to plan their meals in advance.
Once the chickpea curry is cooked, you can serve it over steamed rice or with warm naan bread. The creamy texture of the curry pairs perfectly with the fluffy rice or the soft naan. You can also garnish the dish with fresh cilantro or a squeeze of lime juice to add a burst of freshness.
Chickpea Curry Recipe: Slow Cooker Edition
If you’re looking for a delicious and convenient way to make chickpea curry, look no further than this slow cooker edition. With just a few simple ingredients and a little bit of time, you can create a flavorful and hearty dish that will satisfy your cravings.
Ingredients:
Here’s what you’ll need:
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 2 tablespoons of curry powder
- 1 teaspoon of cumin
- 1 teaspoon of turmeric
- 1 teaspoon of paprika
- 1 can of diced tomatoes
- 1 can of coconut milk
- 2 cans of chickpeas, drained and rinsed
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions:
Here’s how to make chickpea curry in a slow cooker:
- In a skillet, heat some oil over medium heat. Add the onion, garlic, and ginger and cook until softened.
- Add the curry powder, cumin, turmeric, and paprika to the skillet and cook for another minute, until fragrant.
- Transfer the mixture to your slow cooker.
- Add the diced tomatoes, coconut milk, and chickpeas to the slow cooker. Stir well to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the flavors have melded together.
- Taste and season with salt and pepper as needed.
- Serve the chickpea curry over rice or with naan bread.
- Garnish with fresh cilantro, if desired.
Tips:
Here are some tips to enhance your slow cooker chickpea curry:
- For additional protein, add some diced tofu or cooked chicken to the slow cooker.
- If you like it spicy, add some chili flakes or cayenne pepper to taste.
- You can also customize the vegetables in this curry. Try adding bell peppers, spinach, or sweet potatoes.
- Feel free to adjust the spice levels to your preference by adding more or less curry powder.
This slow cooker edition of chickpea curry is perfect for busy days when you don’t have much time to spend in the kitchen. It’s also a great dish to make in advance and enjoy throughout the week. With its rich flavors and satisfying texture, this chickpea curry is sure to become a staple in your meal rotation.
Delicious and Easy Slow Cooker Chickpea Curry
If you’re looking for a delicious and easy recipe, look no further than slow cooker chickpea curry. This curry is packed with flavor and is perfect for a weeknight dinner or a cozy weekend meal. The best part? It’s all made in the slow cooker, which means you can set it and forget it until it’s time to eat.
Here’s what you’ll need:
- 2 cups of dried chickpeas, soaked overnight and drained
- 1 onion, diced
- 4 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 2 teaspoons of curry powder
- 1 teaspoon of turmeric
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 can of coconut milk
- 1 can of diced tomatoes
- 1 cup of vegetable broth
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions:
- In your slow cooker, combine the soaked chickpeas, diced onion, minced garlic, grated ginger, curry powder, turmeric, cumin, paprika, coconut milk, diced tomatoes, and vegetable broth. Stir well to combine.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chickpeas are tender.
- Once the chickpeas are cooked, season with salt and pepper to taste. Serve the curry hot over basmati rice or with naan bread.
- Garnish with fresh cilantro before serving to add a burst of freshness to the dish.
This slow cooker chickpea curry is a crowd-pleaser and is sure to satisfy everyone’s taste buds. Whether you’re a vegetarian or a meat lover, this curry is hearty and filling. Plus, it’s loaded with protein and fiber, making it a nutritious choice for dinner. Give it a try and enjoy the delicious flavors of this easy slow cooker chickpea curry.
Ingredients for Slow Cooker Chickpea Curry
Here are the ingredients you will need to make delicious slow cooker chickpea curry:
- 2 cups of dried chickpeas
- 1 onion, finely chopped
- 4 cloves of garlic, minced
- 1-inch piece of fresh ginger, grated
- 2 tablespoons of curry powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of chili powder (adjust according to your spice preference)
- 1 can (400 grams) of diced tomatoes
- 1 can (400 milliliters) of coconut milk
- 1 cup of vegetable broth
- 1 tablespoon of olive oil
- Salt to taste
- Fresh cilantro leaves for garnish
- Cooked rice or naan bread for serving
Make sure to gather all these ingredients before you start preparing the curry. It will ensure a smooth cooking process and a flavorful end result!
Step-by-Step Guide: How to Cook Chickpea Curry in a Slow Cooker
Curry lovers will be delighted with this easy and delicious recipe for chickpea curry cooked in a slow cooker. The slow cooking process allows the flavors to blend together and create a rich and aromatic dish. Follow these step-by-step instructions to make the perfect chickpea curry in a slow cooker.
Ingredients:
- 2 cans of chickpeas, drained and rinsed
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of curry powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1 can of diced tomatoes
- 1 cup of vegetable broth
- 1 cup of coconut milk
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions:
- In a skillet, sauté the chopped onion and minced garlic until they become translucent and fragrant.
- Add the curry powder, ground cumin, ground coriander, and turmeric to the skillet. Stir well to coat the onion and garlic mixture with the spices.
- Transfer the spiced onion and garlic mixture to the slow cooker.
- Add the drained and rinsed chickpeas, diced tomatoes, vegetable broth, and coconut milk to the slow cooker. Stir well to combine all the ingredients.
- Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Stir occasionally.
- Taste and season with salt and pepper as desired.
- Serve the chickpea curry over steamed basmati rice or with naan bread.
- Garnish with fresh chopped cilantro for added flavor and presentation.
Enjoy the rich and aromatic flavors of this homemade chickpea curry made in a slow cooker. This dish is perfect for a family dinner or for entertaining guests. With this step-by-step guide, you can easily create a delicious and satisfying meal that everyone will love.
Tips and Variations for Flavorful Slow Cooker Chickpea Curry
Slow cooker chickpea curry is a versatile and delicious dish that can be adapted to suit your personal tastes and dietary preferences. Here are some tips and variations to help you create a flavorful and satisfying curry:
| Tips | Variations |
|---|---|
| 1. Use dry chickpeas: For a more authentic texture and flavor, use dried chickpeas instead of canned. Soak the chickpeas overnight before adding them to the slow cooker. | 1. Vegetable curry: Add a variety of vegetables such as carrots, potatoes, bell peppers, and spinach to make a hearty vegetable curry. |
| 2. Toast the spices: Toasting the spices in a dry skillet for a few minutes before adding them to the slow cooker can enhance their flavor and aroma. | 2. Coconut milk curry: Substitute some of the vegetable broth with coconut milk to create a creamier and richer curry. |
| 3. Adjust the heat: If you prefer a spicier curry, add more chili powder or red pepper flakes. Alternatively, reduce the amount of spice for a milder flavor. | 3. Protein options: Add cooked chicken, beef, or shrimp to the curry for an extra protein boost and a different flavor profile. |
| 4. Add fresh herbs: Stir in some fresh cilantro or parsley just before serving to add a burst of freshness and color to the dish. | 4. Sweet and spicy: Add a tablespoon of honey or maple syrup to balance out the heat and spice in the curry. |
| 5. Serve with accompaniments: Serve the curry with naan bread, rice, or cauliflower rice for a complete and satisfying meal. | 5. Lentil curry: Replace the chickpeas with lentils for a different twist on the classic curry. |
By following these tips and trying out different variations, you can create a flavorful and delicious slow cooker chickpea curry that suits your taste preferences. Enjoy experimenting and don’t be afraid to get creative!
Questions and answers
Can I cook chickpea curry in a slow cooker?
Yes, you can definitely cook chickpea curry in a slow cooker. In fact, a slow cooker is a great tool for making curries because it allows the flavors to blend and develop over a longer period of time, resulting in a richer and more flavorful dish.
How long does it take to cook chickpea curry in a slow cooker?
The cooking time for chickpea curry in a slow cooker can vary depending on the specific recipe and the heat setting you use. Generally, it takes about 4-6 hours on high heat or 6-8 hours on low heat to cook chickpea curry in a slow cooker. It’s important to check the tenderness of the chickpeas before serving to ensure they are cooked through.
Can I use canned chickpeas instead of dried chickpeas for the curry?
Yes, you can use canned chickpeas for the curry if you don’t have dried chickpeas or if you want to save time. However, keep in mind that the texture of canned chickpeas may be slightly softer compared to dried chickpeas. If using canned chickpeas, you may need to adjust the cooking time accordingly, as they will need less time to cook in the slow cooker.
