One of the reasons I share the list of what we made for our Saturday night gatherings is so I have a way to recall what we made previously. This dish is based on a recipe I found a year ago which I made, liked and forgot about. I’ve tweaked it a bit to use the spices we had on hand and adjusted the ratios for the amount I was making for Saturday night dinner.
Slow-Cooker Curried Chickpeas
Prep time: 20 minutes (plus time to soak the chickpeas overnight)
Total time: 5 1/2 hours
- 2 lbs. dried chickpeas soaked overnight
- 2 large onion, diced
- 2 red bell pepper, diced
- 2-inch piece ginger, minced
- 2 14 oz can diced tomatoes
- 1 Tbsp. mustard seeds
- 2 tsp. coriander powder
- 2 tsp. garam masala
- 1 tsp. ground Aleppo chile
- 1 tsp. turmeric
- 1 tsp. ground cardamom
- 1 tsp. kosher salt
- 1/2 tsp. ground cloves
- 2 14 oz can lite coconut milk
- Combine onion, red pepper, ginger and 1 can of diced tomatoes in the food processor and process for 15 seconds. Transfer to the bowl of the slow cooker.
- Combine the 2nd can of diced tomatoes and the spices in the food processor and process for 15 seconds. Add to the bowl of the slow cooker.
- Add the coconut milk to the bowl of the slow cooker and stir the contents together to combine well.
- Drain and rinse thechickpeas. Add them in a slow cooker and stir to combine everything.
- Cover and cook for 4-5 hours on high, or 6-7 hours on low.
I used dried beans here because I wanted to control the amount of salt in the end product. That said you could make this with canned chickpeas (I like Goya’s low-sodium canned chickpeas). I think I would reduce the coconut milk to one can and would cook it on low for maybe 2 hours, then uncover and cook on high for 1 hour.
Even after serving it to a dozen at Saturday night dinner I still had a lot leftover. It makes a tasty lunch and also freezes well.