Indian Slow Cooker Recipe, Crockpot Chickpea Curry
Super Easy, Tasty, Indian Style Vegetarian Curry Recipe
Crockpot Chickpea Curry: Recipes like this vegetarian chickpea curry will warm you up on a cold day. Super easy - but tastes as good as Indian restaurant recipes.
The actual time spent in making this crockpot recipe is 10 - 15 minutes. Long soaking and cooking of dried chick peas, plus the recipe time, is two days, but using canned chick peas, you can do a quick prep in the morning and eat in the evening. That's the beauty of slow cooking!
Total Prep & Cook Time: 6 Hr 10 Min
Nutrition Data Per Serving, 113g: 180 cal, 24g carb, 7g fat, 399mg sodium, 7g fiber, 7g protein, low Saturated Fat & Cholesterol, good source Folate and Manganese. Estimated glycemic load 10
Chickpea Curry Ingredients:
- 2 tbsp organic cooking oil
- 1 onion, diced
- 2 cloves garlic, minced (substitute asoefetida if desired)
- 1 inch ginger, peeled and grated
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp salt
- 3 cups cooked chickpeas (2 15 oz. cans chickpeas). If using canned beans, reserve the liquid to add to the pot.
- Optional: 1 can diced tomatoes
- 1/2 tsp garam masala
- Salt to taste
- Cooking Chickpeas:
- If you are using dried chickpeas, soak 1 cup of chickpeas for 12 hours. Change the soak water once while soaking or soak them in the fridge. Discard the soak water and rinse beans before adding to the crockpot
- Crockpot Cooking: Add soaked chickpeas to the crockpot. Add water to just cover the beans and cook on low for 8 hours. If you are adding canned tomatoes, add those to the chickpea first, and then top up with water if necessary.
- Stovetop Cooking: Add chickpeas and water to just cover the beans to a large saucepan, bring to a boil, skim the foam, cover and cook on low for 2 hours
- Pressure Cooking: Add chickpeas and water to just cover the beans to a 4 - 6 quart cooker. Bring to a boil, skim the foam, lock the lid, bring up to full pressure, reduce heat to simmer and cook for 12 minutes. All pressure to come down slowly. Beans should be soft. If they are still a bit crunchy, bring back to full pressure for 3 more minutes.
Making Chickpea Curry in the Crockpot
- If you have cooked your beans in the crockpot, drain off excess cooking water from the beans. The water should barely cover the beans
- In a heavy stainless steel or cast iron pan, heat oil and sauté onions, ginger, and garlic for 5 minutes. Add spices and sauté another minute.
- Add onion mixture to the cooked beans in the crockpot with the optional tomatoes
- Cook on low in the crockpot up to 6 hours, or until the beans are very soft. Before serving, add garam masala and salt
- When using canned beans, don't drain the beans. Add the beans PLUS liquid to the cooking pot. They won't need 8 hours of cooking though, 2 - 4 hours should do it. And you can cook it on high.
If you don't have a crockpot or slowcooker, you can make this recipe on the stove in a covered saucepan in 30 minutes, starting with cooked beans. Saute the veg and spices in the cooking pot, then add beans, optional tomatoes, and water to just cover the beans.
Try adding other veggies, like carrots or bell peppers. Saute with the onion and garlic.
Add a chopped up jalepeno or some cayenne to give your chickpeas a kick. Saute with onion, garlic and spices.
Note: The actual time spent prepping or cooking is 10 - 15 minutes. The long soaking and cooking of dried chick peas, plus the slow cooker time, takes two days, but if you use canned chick peas, you can do a quick prep in the morning and eat in the evening. That's the beauty of slow cooking!
Chickpea Curry - Sweet and refreshing with perfect combo of spices! Made on stovetop with carrots, peas & chopped greens, such as kale. Omitted additional salt, using no salt added canned chickpeas & low sodium veg bouillon. Like the little kick from jalepeno or cayenne! - Rosetta W.
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