Crock Pot Chickpea Curry
Indian vegetarian crock pot recipes like this chickpea curry will warm you up on a cold day. It's so easy - but it tastes as good as vegetarian Indian recipes you get at a restaurant.
Prep time: 10 min; Total time: Two days
Ingredients
- 2 tbsp organic non-GMO canola oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp salt
- 1 c. dried or 1 15 oz. can chickpeas
- 12 oz diced tomatoes
- 1/2 tsp gauram masala
If you are using dried chickpeas, boil them them for 5 minutes the night before. Discard the water. Soak them overnight and change the soak water once while soaking. Discard the soak water again. Cook the chickpeas in the pressure cooker for about 10 min before adding the chickpeas to the crockpot.
If you are using canned chickpeas in this simple vegetarian recipe, rinse and drain them thoroughly before using them.
In a stainless steel or cast iron pan, saute oil, onions, ginger, and garlic for 5 minutes. Place onion mixture and all other ingredients except for gauram masala in a crock pot. Cook on low for 6-9 hours. Before serving, add gauram masala.
Tips
If you do not have a crock pot, you can make this recipe by cooking on medium high heat on the
stove in a covered saucepan for 30 min in place of using the crock pot.
Try adding other veggies, like carrots or bell peppers.
Add a chopped up jalepeno or some cayenne to give your recipe a kick.
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