This dish is something that I make variations of all the time. I’m a HUGE curry girl, so meals like this are always my go-to whenever I’m in need of something warm, comforting, healthy, and delicious. Although I do not digest legumes very well, I really enjoy them. Recently, I began playing around with trying to incorporate them back into my diet and this chickpea curry was a lovely attempt to do so. Because I do have some trouble with beans, I always start with them dried, as opposed to can, and soak them ahead of time (usually 8-24 hours before I plan to cook them). If you process legumes like a champ, you could easily make this dish using a pot on the stove in a fraction of the time. If you’re using dried beans, using the slow-cooker will give you the freedom to go about your day as those babies soften up.
Like I mentioned earlier, I make variation of this dish all the time using different kinds of veggies and proteins. I highly encourage you to experiment. Replace the chickpeas all together or simply add more things in. You could easily make the sauce on the stove and then toss in a few shrimp and have a delicious seafood variation of this! If you’d like to try chicken, I suggest making it on the stovetop as well. I personally don’t like the texture of chicken that’s been slow-cooked so I wouldn’t go the Crockpot route, but to each her own!
Slow Cooker Chickpea Curry (Vegan)
- 2 cans chickpeas (or 4 cups dried)
- 1 onion
- 1 10 oz can diced tomatoes (w/jalapeno and cilantro*)
- 2 Tbsp curry powder
- 1 tsp garam masala
- 1 tsp tumeric
- 1 tsp salt
- 1 bay leaf
- 2 cups vegetable stock
- 1 cup water
- 1/2 cup coconut milk
Place chickpeas in a large bowl and soak in water overnight. (If using dried)
After soaking, place chickpeas along with all the additional ingredients EXCEPT the coconut milk into the slow-cooker.
Cook for 4-5 hours on low setting.
Once done cooking, add coconut milk and serve.
Let the deliciousness unfold.
*I just happened to see this at the store and thought the extra flavors would be nice. Regular diced tomatoes will also do just fine!
Read more from Sabrina’s personal blog: Girl with the Hipster Glasses.
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