Chickpea Curry | Slow Cooker Curry | How To Cook Chickpeas

I love this Chickpea Curry recipe!  We enjoy this for dinner at least once a week, every week, all year round, it's delicious flavors are very 'more-ish'!  This dish is enjoyed by meat eaters just as much as by vegetarians!

I use my Intermatic DT620CL 15 Amp Indoor Astronomic Digital Timer to cook the chickpeas overnight in my manual slow cooker and then I cook the Chickpea Curry for dinner and freeze the extra servings for easy to make dinners.

Once you have the spices and if you cook your own dried chickpeas (rather than using canned chickpeas) this is a very budget friendly dish.  Canned chickpeas are a great standby for when you are in a hurry, but they do cost more.  You'll get approximately 6 cans worth of chickpeas from a 1lb/500g bag.  So When I make this recipe I cook the whole bag and freeze what I don't need for this recipe, or make Roast Pumpkin Hummus with it!

How To Cook Chickpeas

1lb/500g dried garbanzo beans or chickpeas, rinsed, add to slow cooker
7 cups of hot tap water
Cook on high for 4 hours.
This will give you approximately 6 cups of cooked chickpeas.
Rinse with fresh water, use straight away, refrigerate or cool and then freeze any extra to your requirements over the next 2-3 days.

Chickpea Curry

Serves 4-8 (depending on size of appetite!)

Chickpea Curry

Cook on low for 6 to 8 hour, or on high for 4 hours

4 cups cooked chickpeas (or 4 cans, drained, rinsed)
1 cup of the chickpea cooking liquid (or water)
1-1/2 lb/800g golden or orange sweet potato, peeled and diced
2 large brown onions, diced
4 cloves garlic, peeled, crushed, chopped
1 Tbsp grated root ginger (2 tsp ground ginger)
2 bay leaves (discard before serving)
2 tsp hot curry powder
2 tsp ground cumin
14oz/400g canned crushed tomatoes in juice
1 dessertspoon peanut butter (optional)
2 tsp garam masala (added before serving - don't be tempted to omit)
1/2lb/200g baby spinach leaves, chopped

Add all the ingredients except the last three, into the slow cooker, cover and cook on low for 6 to 8 hour, or on high for 4 hours or until the sweet potato is cooked.  Before serving, add the last three ingredients, taste and add salt if desired, stir to combine and leave for a further few minutes to allow spinach to soften.   Serve over a layer of creamy mashed potatoes, white or brown rice.  Depending on the season, or to stretch the meal to further increase the number of servings, just add fresh steamed greens and or a salad in a side dish and or a grainy brown bread roll.  As I said, I serve this often, so I do tend to vary the way I serve it, to ensure it continues to be gobbled up with glee!  Enjoy!

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