Slow-Cooker Curried Chickpeas

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
Servings: 10-12
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


  1. 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.
  2. 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.
  3. Add the coconut milk to the bowl of the slow cooker and stir the contents together to combine well.
  4. Drain and rinse thechickpeas. Add them in a slow cooker and stir to combine everything.
  5. 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.

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