This dish is vegan, gluten-free, and immensely delicious. To build flavor without piling up dishes, everything is cooked right in the slow cooker – no stove-top browning or pre-cooking required!
Dried vs. Canned Chickpeas
I use dried chickpeas for this recipe since they hold up better to the longer cooking time, are economical to cook with, and are so much more flavorful than canned. I don’t usually soak the chickpeas for this recipe ahead of time since the cooking time is so long that you don’t need to. If you prefer to soak your beans for any reason, your total cooking time will probably be shorter.
How to Make Chickpea Curry in the Slow Cooker
Just layer diced onion and the chickpeas in the slow cooker, then sprinkle curry powder over top. Sweet potatoes, bell peppers, tomatoes, and coconut milk follow. I love how the sweet potato breaks down, adding body and a hint of earthy sweetness to the dish.
How to Serve Chickpea Curry
I like to serve the steaming hot curry over a bowl of chopped raw spinach. The heat from the curry wilts the spinach perfectly as you stir it all together. I also love to add a nice squeeze of lime juice to wake the whole thing up and add some brightness.
Freeze Chickpea Curry for Later!
This dish freezes beautifully. I freeze in pint-sized Mason jars, so I have a single-serving, microwave-safe dinner ready to go! Just defrost in the fridge and warm in the microwave or on the stovetop.
Tips for Success
I prefer white-fleshed sweet potatoes for this recipe because they’re starchier and hold up better to longer cooking. If you use orange-fleshed sweet potatoes, they will break down a little more and make a thicker, creamier sauce – which is also good!You might think there’s not enough liquid in the pot to cook the chickpeas – resist the temptation to add additional water! The vegetables release a lot of liquid during cooking, which is typically sufficient for cooking the chickpeas. Check and stir the curry after 4 hours, or whenever you’re able, and add another 1/2 cup of water if the pot seems dry.Exact cooking time will depend on your slow cooker and your chickpeas. The first time you make this, give yourself some buffer room with the cooking time to make sure the chickpeas have finished cooking by the time you plan to serve. (It’s fine if the curry cooks for longer, too.)This makes a curry with a thick tomato-y sauce. If you’d like a creamier, more coconut-y sauce, stir in a second can of coconut milk after cooking.To reduce cooking time, soak the chickpeas overnight, skip the extra water, and cook on high for 4 to 6 hours.
If they’re a bit al dente, but seem to be cooking ok (if slowly), just keep letting them cook in the slow cooker, checking them every half hour.If your beans are still fairly crunchy after cooking, it may be that your slow cooker’s temperature runs a little hot (beans cook best at lower temperature). Try transferring the curry to the stovetop on the lowest heat and letting it simmer for a little longer.If your beans are STILL crunchy, it might be that they’re a little old. These beans will just take an extra-long time to become tender (and even then, they might be a touch crunchy in the very middle). Keep on cookin’ and you’ll get there eventually!
One last suggestion: If you’re pretty sure your beans are old — if, say, you pulled them from the back of the cupboard and can’t remember when you bought them — then definitely let them soak overnight. Adding a 1/2 teaspoon of baking soda or a teaspoon of salt to the soaking water can also help the beans soften.
Instant Pot Chickpea Curry
We love this recipe so much we adapted it to an Instant Pot! One change? Quick-soak the chickpeas according to the directions on the bag, then drain them. Layer the ingredients (including the 1 1/4 cups water) as directed in Step 1. Then lock on the lid and cook at high pressure on the manual setting for 25 minutes, letting the pressure come down naturally. Open the cooker, being careful of steam, and stir in the spinach (the residual heat should wilt it nicely, but you can use the Saute function if you need a little help). Squirt with lemon or lime, season to taste, and enjoy!
Love Chickpeas? Try These Recipes!
Quick Cauliflower Chickpea Curry Kale Sausage Soup with Tomatoes and Chickpeas Mediterranean Chickpea Bowls with Tahini Sauce Lemon Chicken Chickpea Soup Curry Chickpea Loaded Baked Potatoes
To reduce cooking time, soak the chickpeas overnight, skip the extra water, and cook on high for 4 to 6 hours. Follow with sweet potato, bell pepper, tomatoes, coconut milk, water, garlic, chili pepper (if using), and salt. Do not stir (leaving the chickpeas on the bottom and the sweet potatoes on top helps everything cook more evenly). Total cooking time will depend on your slow cooker and your chickpeas. The curry can be served any time after the chickpeas are soft and tender. It’s also fine to if the curry cooks a little longer, or if you leave it on the “warm” setting for a while. The recipe is very forgiving! The curry will get thicker and creamier the longer it cooks. Garnish with cilantro and a squeeze of lemon or lime. Leftovers will keep for about a week or can be frozen for up to three months.
