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Slow Cooker Chickpea Curry

05 June


Welcome to the second installment of my slow cooker series:

Chickpea Curry!

This recipe gets bonus points because it’s also a nutrient-balanced vegan meal. {And I mean one of those hearty vegan dishes you can serve to a full-on carnivore and they won’t even bat an eye. Thank you coconut milk!}


What you’ll need:

1 small onion , diced {about 2 cups}

1 garlic clove, rough chopped or pressed

2 cups dried chickpeas

2-3 tomatoes, diced {about 2 cups}

1 bell pepper, diced {about 1 1/2 cups}

1 small crown of broccoli florets, chopped {about 2 cups}

5 cups (40 oz) coconut milk

1 tsp virgin coconut oil {optional – adds some extra coconut flavor}

1 1/2 tbsp curry powder

1 fresh jalapeño, diced {remove seeds and ribs for less heat}

1/2 tsp salt

1/4 cup fresh cilantro, chopped {used just before serving, so hold off on chopping for now}



Add all of the veggies to the pot, and then dump the chickpeas on top. This order doesn’t really matter, I just find it easier to mix once you add the liquid, because the chickpeas are going to want to sink and the veggies are going to want to float.

At my house, we really enjoy spiciness, so I use most of the jalapeño seeds. You can opt to remove the seeds, which significantly reduces the heat level, or leave the jalapeños out all together if you want to play it safe. Even with the seeds, it’s a pretty big dish for one jalapeño, so it won’t be over the top spicy. It will still fall into the mild-medium category if you were ordering from an Indian restaurant.



Next, add the curry powder and salt to the coconut milk and stir. The seasoning here really depends on your personal preference. Start with the amounts I suggested, and then give the mixture a taste. If you want more flavor, feel free to add more curry and/or salt. Keep in mind that curry does carry some mild heat, so just be wary of that, especially if you opted to use the jalapeño seeds. Try to dissolve the powder as much as possible, but if there are a few small clumps it’s ok.


Pour the curry mixture over the veggie/chickpea mixture, stir everything together, and cover.


Set slow-cooker to low and cook for 6-8 hours. If you’re crunched for time, set it to high for 4-6, but lower and longer is always better if you have the time.


Just before serving, mix in the cilantro, and you’re done!


This dish is great all by itself as a soup, or served on top of rice. If you’re feeling really ambitious and want some extra protein, it’s really great with a side of tofu sautéed in coconut oil, or some baked chicken strips. And if you want some extra heat, I like to add red chili paste to my bowl, which is phenomenal!

As always, feel free to substitute or add ingredients as you see fit, just make sure you are keeping enough liquid in the ratio or the bottom of the pot could dry out and burn.

But honestly, even if that happens, everything above the burnt layer will still be great. This recipe is nearly impossible to mess up beyond the point of edibility so just have fun!


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Britt Warren

8 Responses to “Slow Cooker Chickpea Curry”

  1. Max Murphy June 9, 2015 at 1:43 pm #

    Making this tonight! I have everything on hand! Looks yummy!

  2. Sharon Stone June 9, 2015 at 2:14 pm #

    A means of printing minus the photos would be helpful. It took two pages just to get the ingredient list. Ability to change font too.

  3. Una June 9, 2015 at 9:28 pm #

    This looks so easy to make, love having slow cooker recipes to hand.
    Just wondering if you pre soak the chickpeas or just put them in straight from the pack?

    • Liz Flint-Somerville June 14, 2015 at 11:22 am #

      You don’t need to pre-soak the chickpeas, Una, but you can if you’d like to.

  4. Kate June 11, 2015 at 5:14 pm #

    Making this tonight for the mom-in-law! Looks delish!

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