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Slow Cooker Chickpea Curry With Sweet Potatoes and Red Peppers
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Prep Time:
15 minutes
Cook Time:
480 minutes
Total Time:
495 minutes
Delicious Slow Cooker Chickpea Curry - Simply mix ingredients in slow cooker, return to a flavorful meal. For best results, soak chickpeas overnight for extra tenderness.
Ingredients:
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 pound dried chickpeas, rinsed
  • 2 tablespoons curry powder
  • 1 large white-fleshed sweet potato, peeled and diced (See Recipe Note)
  • 1 large or two small sweet bell peppers, diced (red or yellow, about 1/2 pound)
  • 1 (28-ounce) can diced tomatoes
  • 1 (15.5 ounce) can coconut milk
  • 1 1/4 cups water
  • 3 cloves garlic, minced
  • 1 diced serrano, jalapeño, or fresno chili (optional)
  • 1 teaspoon salt
  • 6 cups spinach, roughly chopped, to serve
  • Cooked rice , to serve (optional)
  • Chopped cilantro, to serve
  • Lime or lemon wedges, to serve
Instructions:
  • In a 6-quart or larger slow cooker, start by drizzling olive oil on the bottom. Add onion and gently mix to coat. Layer dried chickpeas, curry powder, sweet potato, bell pepper, tomatoes, coconut milk, water, garlic, chili pepper (if using), and salt. Avoid stirring to ensure even cooking (leave chickpeas at the bottom and sweet potatoes at the top).
  • Simmer the curry on low heat for 6 to 8 hours. Feel free to stir it after 4 hours to ensure consistency. If needed, add half a cup of water to prevent dryness. The chickpeas should be tender before serving, and you can extend cooking time for a thicker consistency. Remember, this recipe is very forgiving. Enjoy your creamy curry!
  • Presentation: Stir the curry thoroughly and adjust the seasoning if necessary. Spoon the curry over a bed of fresh chopped spinach, gently mixing to slightly wilt the leaves. Alternatively, you can mix the spinach directly into the curry for a seamless blend. Sprinkle with fresh cilantro and a squeeze of citrus for a burst of flavor. Store any extras for up to a week in the fridge or freeze for up to three months.

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