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chickpeas in a curry sauce with rice on blue plate
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Chickpea Curry in the Slow Cooker

If you’ve never tried chickpeas for your main meal, now is the time! Chickpea Curry in the Slow Cooker is the perfect plant-based recipe for a hearty vegetarian option that is suitable for many dietary preferences. Try this superfood in homemade curry for an easy, hearty lunch or dinner bowl!
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6
Calories 237kcal
Author Jennifer Draper

Equipment

  • Slow Cooker

Ingredients

  • 30 oz canned garbanzo beans 2 15 oz cans, drained and rinsed
  • ½ cup yellow onion diced
  • 2 teaspoons jarred minced garlic
  • 1 tablespoon homemade curry seasoning
  • 1 teaspoon salt
  • 2 tablespoons red curry paste
  • 2 tablespoons tomato paste
  • 1 cup canned coconut milk

Instructions

  • Dice yellow onion
  • Add all ingredients to slow cooker and stir to combine
  • Cover and cook on high for 2-3 hours or low for 6-8 hours
  • Stir before serving and serve over steamed rice or as desired

Notes

  • Store in the fridge for up to 3 days and in the freezer for up to 3 months.
  • Warm up in a saucepan on the stove until simmering or in short increments in the microwave. If reheating from frozen, allow defrosting time in the fridge.

Nutrition

Calories: 237kcal | Carbohydrates: 25g | Protein: 9g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 831mg | Potassium: 402mg | Fiber: 8g | Sugar: 3g | Vitamin A: 900IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 3mg