Crockpot Chickpea Curry Recipe

Crockpot Chickpea Curry Recipe

from aspicyperspective.com
255 min

Ingredients

  • 1 large onion, (chopped)
  • 4 cloves garlic, (smashed)
  • 1 tablespoon fresh ginger, (grated)
  • 1 teaspoon olive oil
  • 1 1/2 cups heavy cream ((or 13 ounce can thick unsweetened coconut milk))
  • 2 teaspoons garam masala
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 1 tablespoon honey
  • 1/4-1/2 teaspoon crushed red pepper ((optional))
  • 28 ounces chickpeas, (drained (2 cans))
  • 3 cups sweet potatoes, (peeled and chopped)

Directions

  1. 1

    Add the oil to a skillet and place over medium heat. Sautee the onions, garlic, and ginger until soft, 3-5 minutes, then remove from heat.

  2. 2

    Place the onion mixture in the blender, along with the cream (or coconut milk,) all spices, honey, and 1 teaspoon salt. Cover and puree until smooth.

  3. 3

    Pour the curry blend into the slow cooker, then add the chickpeas and chopped sweet potato. Mix well. Place the lid on the slow cooker, and turn on high for 4-5 hours or low for 6-8 hours.

  4. 4

    Once the sweet potatoes are soft, serve warm over basmati rice or with Indian style flatbread (naan or chapatis.)