Slow cooker chickpea curry

    Slow cooker chickpea curry

    17saves
    10hr15min


    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.

    Ingredients
    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

    Method
    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.

    Suggestion:

    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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