Crockpot Chickpea Curry

Easy Vegan Crockpot Chickpea Curry from Seeds & Thorns blogMondays are crazy days. I'm still holding on to my good mood from the weekend, and I'm also not quite ready to step up to the cooking plate. My begrudging entrance into the weekday inspired me to declare every Monday a crockpot day. Even on the laziest of Sundays I can find time to throw together a few ingredients, stick them in a crockpot for the next morning and call it a day. 

This crockpot chickpea curry is the perfect candidate for Monday dinner. It's vegan, full of spices and (best of all) cheap and delicious. It's also easily scalable, so a week's worth of lunches can be covered from just one meal.
 
Easy Vegan Crockpot Chickpea Curry from Seeds & Thorns blog


For the curry, you can use dried or canned chickpeas—whichever floats your boat. I've done both, and either way the flavors come together to create a dish that is equal parts spicy and tangy.

Eat it alone, serve it over rice (jasmine is best) or scoop it up with garlicky naan. Just make it, and know that Mondays don't have to be bland.

Easy Vegan Crockpot Chickpea Curry from Seeds & Thorns blog



Crockpot Chickpea Curry

serves 4

For the curry:
1.5 cups of dried chickpeas (or three cans of cooked chickpeas)
1 small onion
1 tomato or 1/4 cup of tomato paste
2 cloves of chopped garlic
1/2 tablespoon chili powder
1 tsp cayenne powder or one jalapeño (you can adjust this to your preferred spice level)
1/2 tablespoon cumin
1 tablespoon salt
1 teaspoon tumeric
1/2 tablespoon coriander
1/2 tablespoon garam masala
1 inch-long piece of ginger (I use this instead)
water
lime, for garnish
cilantro, for garnish

To make the curry:
1. If you're using dried chickpeas, soak them overnight, then drain the soaking water. 
1. Put the chickpeas, onion, tomato/tomato paste, garlic, chili powder, cayenne powder/jalapeño, cumin, salt, tumeric, coriander, garam masala and ginger in the crockpot.
2. Cover ingredients with water so that the water comes an inch about the chickpeas. This method works for both dried (but soaked) and canned chickpeas.
3. Cook on high for eight hours for dried chickpeas, four hours for canned chickpeas. Near the end of the cooking time, use an immersion blender or masher to mash some of the beans. Leave the crockpot on and uncovered for 15 minutes to allow the dish to thicken.
4. To serve, combine with rice or spread over naan. Sprinkle cilantro on top and add lime—it really pumps up the flavor.

To make meals for the week, simply double the recipe.

 

From Seeds & Thorns

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