Slow cooker chickpea curry

Slow cooker chickpea curry


2 people made this

About this recipe: This spicy vegetarian curry recipe makes enough to feed eight adults so you can reduce the quantities if you like or freeze the leftovers! Serve with naan or pitta bread.


Serves: 8 

  • 1.2kg dried chickpeas, rinsed well
  • 1 onion, diced
  • 5cm fresh ginger, finely diced
  • 4 cloves garlic, finely diced
  • 2 red chilli peppers, diced
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1 teaspoon chilli powder
  • 2.6 litres water
  • 1 bunch fresh dill, chopped

Prep:15min  ›  Cook:10hr  ›  Ready in:10hr15min 

  1. Combine all the ingredients except the dill in the slow cooker. Cover and cook on high for about 9 1/2 hours.
  2. Add the fresh dill and cook for another 30 minutes. Serve.


If you prefer to use tinned chickpeas, you will need 3 (400g) tins. Drain and rinse well before using. The cooking time might be shorter if you use cooked beans.

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