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- 2 cans (15 oz each) chickpeas, drained and rinsed - 1 can (13.5 oz) coconut milk - 1 large onion, chopped - 3 cloves garlic, minced - 1 tablespoon ginger, grated - 2 tablespoons curry powder - 1 teaspoon ground cumin - 1 teaspoon turmeric - 1 teaspoon garam masala - 1 can (14.5 oz) diced tomatoes, undrained - 1 red bell pepper, chopped - 1 cup vegetable broth - 2 cups spinach leaves - Salt and pepper to taste - Fresh cilantro for garnish - Lime wedges for serving Gathering the right ingredients sets the stage for a fantastic dish. I love using canned chickpeas because they save time. They are ready to go and packed with protein. The coconut milk adds creaminess and a hint of sweetness. Chopping a large onion, mincing garlic, and grating ginger creates a wonderful base. These add depth and flavor to our curry. The blend of spices—curry powder, ground cumin, turmeric, and garam masala—is essential. This mix gives the dish its warm and vibrant taste. Don’t forget the diced tomatoes and red bell pepper. They bring color and texture. The vegetable broth helps combine all these flavors. Adding spinach leaves at the end adds a pop of green and nutrition. Finally, salt and pepper enhance the flavors. Garnishing with fresh cilantro and serving with lime wedges makes your dish even more special. This recipe is not just about ingredients; it’s about how they all come together to create a delightful meal. - In your slow cooker, add the chopped onion, minced garlic, grated ginger, and spices: curry powder, cumin, turmeric, and garam masala. - Stir these ingredients until they mix well. This will create a strong flavor base. - Next, add the drained chickpeas, diced tomatoes (with their juices), chopped red bell pepper, and coconut milk to the mix. - Pour in the vegetable broth and stir thoroughly. This step combines all the flavors and textures. - Cover the slow cooker and set it to cook on low for 6 hours or high for 3 hours. This slow cooking makes the veggies tender and melds the flavors. - In the last 15 minutes, stir in the spinach leaves until they wilt. This adds color and nutrition to your dish. - Finally, taste your curry and adjust the seasoning if needed. Serve warm and enjoy! You can adjust spices to fit your taste. If you like heat, add some red pepper flakes. For a milder flavor, reduce the curry powder. You can also add a splash of soy sauce for depth. Garnishes make a big difference too. Fresh cilantro adds a bright flavor. Lime wedges bring a zesty kick that wakes up the dish. Using a slow cooker is simple and fun. Make sure to layer ingredients properly. Start with onions and spices, and then add the rest. This helps the flavors mix well. Avoid opening the lid often. Each time you do, heat escapes, and cooking time increases. Keep an eye on your cooking time. If you set it on low, aim for six hours. For high, three hours works well. Check if veggies are tender before serving. If they are still hard, cook a bit longer. Adjust cooking time based on your slow cooker’s settings. Each one can vary slightly. {{image_2}} You can make this dish heartier by adding protein. Tofu is a great choice. Just cube firm tofu and add it at the start. It will soak up the flavors. If you prefer chicken, use boneless, skinless pieces. Cut them into chunks and stir them in with the chickpeas. Cooking Times: - For tofu, keep the cooking time the same. - For chicken, make sure to cook on high for about 4 hours or low for 6 hours. This ensures it is fully cooked and tender. You can easily make this dish gluten-free or vegan. To keep it vegan, just stick with chickpeas and coconut milk. If you want to avoid coconut milk, use almond milk or cashew cream. These will add a nice creaminess without the coconut flavor. Gluten-Free Options: - Always check labels for any pre-packaged ingredients. - Ensure your curry powder and vegetable broth are gluten-free. If you can't find chickpeas, you can use lentils instead. They will cook faster, so reduce the cooking time by about an hour. To keep your Slow Cooker Coconut Curry Chickpeas fresh, follow these tips: - Cool Down: Let the curry cool at room temperature for about 30 minutes. - Use Airtight Containers: Transfer the curry into clean, airtight containers. Glass or plastic containers work well. - Refrigerate: Store the containers in the fridge. Your curry will be good for 3 to 5 days. When you are ready to eat, reheat the curry on the stove or in the microwave. Stir it well to ensure even heating. If you want to save some for later, freezing is a great option: - Portion It Out: Divide the curry into smaller portions for easy thawing. - Use Freezer Bags or Containers: Place the portions in freezer bags or freezer-safe containers. Squeeze out as much air as possible before sealing. - Label: Write the date on the bag or container. This helps you track how long it has been frozen. To thaw, move the curry from the freezer to the fridge a day before. If you need it fast, you can thaw it in the microwave. Reheat it on the stove until hot before serving. Yes, you can. To cook on the stovetop, follow these steps: - Heat a large pot over medium heat. - Add the onion, garlic, ginger, and spices. Cook until the onion is soft. - Stir in the chickpeas, tomatoes, coconut milk, and broth. - Bring to a boil, then reduce the heat. Simmer for 20-30 minutes. - Add spinach in the last few minutes. Adjust seasoning before serving. This dish pairs well with several sides. Here are my favorites: - Cooked rice, which soaks up the curry's sauce. - Naan bread, perfect for dipping. - Quinoa, a nutty alternative to rice. - A light salad for freshness and crunch. Yes, you can use dried chickpeas. Here’s how to prepare them: - Soak 1 cup of dried chickpeas overnight in water. - Drain and rinse them. - Cook them in a pot of boiling water for 1-2 hours until tender. - Drain and use them just like canned chickpeas in this recipe. This recipe brings together simple ingredients like chickpeas, coconut milk, and spices to create a rich curry. You prepare it in the slow cooker, mixing everything for easy cooking. I shared tips for flavor and variations to fit your needs. You can store leftovers or freeze for later meals. Embrace this easy dish, making it your own with new tweaks or sides. Enjoy the warm and hearty taste!

Slow Cooker Coconut Curry Chickpeas

Discover the delightful flavors of Slow Cooker Coconut Curry Chickpeas, perfect for a cozy meal! This simple recipe combines chickpeas, coconut milk, and spices for a vibrant and healthy dish. With just a few minutes of prep, you can let your slow cooker do the work while you enjoy the rich aroma filling your home. Ready to indulge? Click through to explore this recipe and transform your dinner with warmth and comfort!
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Ingredients
  

2 cans (15 oz each) chickpeas, drained and rinsed

1 can (13.5 oz) coconut milk

1 large onion, chopped

3 cloves garlic, minced

1 tablespoon ginger, grated

2 tablespoons curry powder

1 teaspoon ground cumin

1 teaspoon turmeric

1 teaspoon garam masala

1 can (14.5 oz) diced tomatoes, undrained

1 red bell pepper, chopped

1 cup vegetable broth

2 cups spinach leaves

Salt and pepper to taste

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

In a slow cooker, add the chopped onion, minced garlic, grated ginger, curry powder, cumin, turmeric, and garam masala. Stir to combine.

    Add the drained chickpeas, diced tomatoes (with juices), red bell pepper, and coconut milk. Pour in the vegetable broth and stir well.

      Season with salt and pepper to taste. Ensure all ingredients are well mixed.

        Cover and cook on low for 6 hours or high for 3 hours until the veggies are tender and flavors have melded together.

          In the last 15 minutes of cooking, stir in the spinach leaves until they are wilted.

            Once cooked, taste and adjust seasoning if necessary. Serve warm.

              Prep Time: 15 minutes | Total Time: 6 hours 15 minutes | Servings: 4-6

                - Presentation Tips: Serve the curry over a bed of cooked rice or quinoa. Garnish with freshly chopped cilantro and a wedge of lime on the side for a vibrant, flavorful touch.