Slow Cooker Coconut Curry Chickpeas
Slow Cooker Coconut Curry Chickpeas is a comforting and flavorful dish that brings the taste of exotic spices right into your home. This creamy curry, enriched with coconut milk, chickpeas, and fresh greens, creates a warm and inviting meal that’s perfect for any occasion. With minimal prep and a hands-off cooking method, you’ll enjoy a satisfying dinner that’s both nutritious and delicious.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 5 minute
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: Indian
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup low-sodium vegetable broth
- 3 tbsp red curry paste
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 cups spinach or kale (added at the end)
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Prep all ingredients: drain and rinse chickpeas; mince garlic; grate ginger.
- Add chickpeas, coconut milk, vegetable broth, red curry paste, garlic, and ginger to the slow cooker. Stir to combine.
- Season with salt and pepper according to taste.
- Cook on low for 6-8 hours or high for 3-4 hours until flavors meld.
- Stir in spinach or kale about 30 minutes before serving until wilted.
- Just before serving, squeeze fresh lime juice over the dish.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Customize by adding vegetables like bell peppers or carrots. Use dried chickpeas by soaking them overnight and adjusting cooking time. Serve with basmati rice or naan for a complete meal.