Crock pot Chickpea Curry

Thanks for all the support about our upcoming move, and for sharing our excitement with us.  It still feels far off, but 3-4 months will go quickly!

Yesterday, I got my last bit of speed work in before Saturday’s 5k.  I did 4x400s, cutting back in the hopes of fresh legs for the 5k.  I kept it around 6:15-6:20 pace, just faster than my goal 5k pace.  It’s still hard, but feels so much easier than repeats I did in the fall.  I’ll share my favorite speed workouts later this week.

So it’s Wednesday, which is usually food-related over here.  I love sharing treats and healthified desserts, but I’m making an effort lately to share some dinner recipes for a change.  As much as I’d like to, we can’t live on cookie dough balls alone.  :)

I’ve been trying to include links to recipes on Sunday’s menu plan, but didn’t have one for the Chickpea Curry this week.  So here ya go…

A quick note on Soaking:

I like to soak and cook my own beans for this recipe, but canned beans work fine, too.  Here are a few reasons why soaking beans well is so important:

  1. Soaking helps to remove the indigestible complex sugars (oligosaccharides) from the outer coating of the beans
  2. Allows for a shorter overall cooking time, to preserve as many nutrients as possible
  3. Helps to improve the flavor and the digestibility of beans

I usually soak beans all day or overnight (8-10 hours), and then drain them, cover with water again, and cook them for up to one hour or until softened.  From there, they can be used for cooking or stored in the refrigerator (for several days) or freezer (for 2-3 months).

You can also cook with with a strip of kombu (sea vegetable) to improve flavor, digestibility and aid digestion.

Crock Pot Chickpea Curry (print recipe)

  •  1 large onion, chopped
  • 2 carrots, sliced
  • 1 Tbsp olive oil
  • 2-3 garlic cloves, minced
  • 1 jalepeno, chopped (or 1/4 tsp crushed red pepper)
  • 1 tsp chopped fresh ginger, or 1/2 tsp dry ginger
  • 1 Tbsp curry powder (or more if you like more spice)
  • 1 tsp cumin
  • 4 cups cooked chickpeas, or about 2 cans, rinsed and drained
  • 1 large red bell pepper, chopped
  • 1 potato or sweet potato, diced
  • 1 small can diced tomatoes (14.5 oz)
  • 2 c. veggie or chicken broth
  • 1 c. frozen peas (optional)
  • 3 c. fresh spinach, or 1 c. frozen
  • 1 c. coconut milk
  • salt and pepper to taste
  • lemon juice and parsley to garnish

Saute onion and carrots in olive oil for a few minutes to soften.  Add garlic, jalepeno, and spices and cook for another minute.  Transfer to slow cooker.  Add remaining ingredients through broth and cook on high for 6 hours or on low for 8-10 hours.  In the final 15 minutes of cooking, stir in peas and spinach.  Turn off slow cooker and add coconut milk, salt and pepper.  Serve, and garnish each bowl with a squeeze of lemon juice and fresh parsley or cilantro.

 

You can also top it with plain yogurt.  As with many stews, the flavors continue to mingle and the leftovers are even better the next day.

I’ve noticed that people have strong opinions about curry… they either love it or hate it! We are obviously big fans.  This recipe is similar to another favorite of ours, the Butternut Squash Chickpea Curry.

I also might have to add it to our list of Winter Crock pot Soup Favorites.

Is your family a fan of curry? Do you have a favorite crock pot recipe?

48 thoughts on “Crock pot Chickpea Curry

    • Yes, it can take time to get them soft enough. Some people swear by pressure cookers, although I don’t own one. Kombu is a sea vegetable, you can buy it dried in sheets at a natural food store or Whole Foods (similar to the nori used in sushi).
      Laura recently posted..Crock pot Chickpea CurryMy Profile

  1. This looks sooo good! Im printing this out and making it ASAP! I love curry and so does my hubby :-) my boys..not a fan! But that just means leftovers are MINE!!

  2. Whew! I’m so glad that you’ll be posting your speed workouts later because that was the first thing I thought. Always thinking ahead, you.

    I don’t think we’ve ever had curry. My husband is disabled and on a very strict diet. Sadly (and I so mean sadly because it kinda keeps me from turning him vegetarian) he can’t have any kind of bean. Bummer! However I really should try this for myself one day.
    Carli recently posted..8 Tips for Running In the DarkMy Profile

  3. I just found your blog and I’m loving it! I am going to try and make this tonight. It looks and sounds delicious. Thank You :)

  4. Made your curry today Laura, turned out great, everyone lived it, including Jason! Must look at your butternut squash chick pea curry next! Thanks!

  5. How much does this recipe make? I might have missed it in the comments, but I read it 3 times and I still can’t find a quantity, lol. I have a very tiny 1.5 quart slow-cooker (I’m hoping to upgrade soon!) so I’m assuming I should cut this recipe into 1/4 of the amounts you posted?

  6. Hi Susanna! You’re right, I didn’t list the servings, although it would be somewhere between 5-8. I agree, for a 1.5 quart crock pot, you would probably need to slash it by about 1/4 … I’m curious to know how the flavors and spices would translate, but it should be fine. Hope you enjoy!

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  8. Do you think this could be adapted as a freezer crockpot meal? Can you freeze raw, cut sweet potatoes and peppers? I would love to do all the sautéing on a weekend and then just dump it in a crockpot on a week day.

  9. Hi! I came across your blog when I googled “chickpea spinach coconut milk” curry. Basically I had these ingredients on hand, and wanted to make a veggie dish from them! Since it was quite last minute, I did not make this dish in the crock pot but on the stove instead. I left out the carrots (we do not favour cooked carrots in my household), as well as the peas and potatoes. The dish turned out beautifully. Thanks for a great recipe!

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