Slow cooker chickpea curry

    10 hours 15 min

    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.

    10 people made this

    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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    Reviews in English (1)


    Probably the worst thing I've every cooked. Was this recipe tested before it was published? Horrible!  -  12 Sep 2016  (Review from Allrecipes AU | NZ)