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Spicy Slow Cooker Chickpeas

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 10 min
  • 480 min
  • $$$
Gatheredtable
from Gatheredtable Test Kitchen

Ingredients

  • 2 (16 ounce) cans chickpeas, drained and rinsed
  • 1 cup onion, chopped
  • 2 tablespoons garam masala
  • 1 tablespoon fresh ginger
  • 2 teaspoons curry powder
  • 2 teaspoons red curry paste
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon turmeric
  • 1 (6 ounce) can tomato paste
  • 1 cup plain greek yogurt
  • 1 (14 ounce) can coconut milk
  • 1/2 teaspoon sea salt
  • 1/2 cup chopped fresh cilantro (for garnish)

Directions

Prep: 1. Chop onion and grate ginger. Make: 1. Whisk together all ingredients in the bottom of a slow cooker (except chickpeas and cilantro). 2. Cook covered on low for 8 hours or high for 4 hours. 3. 20 minutes before cooking is done drain and rinse chickpeas and add to slow cooker. 4. While chickpeas warm, chop cilantro. Serve: Sprinkled with cilantro.

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