Slow Cooker Chickpea Curry

This slow-cooker chickpea curry is hands-down the easiest meal you'll ever make! Just toss everything into your slow cooker and let it work its magic. The result? A rich, aromatic curry that's not only delicious but also budget-friendly and perfect for meal prepping.

When you're thinking about slow cookers, the first thing to come to mind is often cold-weather food.

However, I love to use my trusty Crockpot on hot days because it's the best way to cook without heating up the kitchen.

This slow cooker chickpea curry is likely to become your new best friend for the summer. That's because it's one of those magical "dump and start" recipes that practically cooks itself.

Plus, it's naturally gluten-free, oil-free, and plant-based, making it perfect for various dietary needs without sacrificing flavor.

What you'll need

Onion - I like using a yellow onion for its sweetness, but red works great too.

Bell peppers - I prefer one red and one green for color contrast, but you can use whatever you have on hand.

Garlic + ginger - Fresh is best, but in a pinch, I've used jarred minced garlic and ginger paste.

Tomato paste - Feel free to add more if you'd like a more tomatoey curry.

Spices - I use garam masala as a spice base and then add warm cumin, coriander and turmeric. You can also add a pinch of cayenne pepper for extra heat.

Chickpeas - Canned chickpeas are super convenient, but you can also cook dried chickpeas from scratch if you like.

Coconut milk - Full-fat gives the richest flavor, but light works if you're watching calories. If using light coconut milk, the texture will be more watery.

Baby spinach - I sometimes swap this for chopped kale or Swiss chard for a heartier texture. You may need to increase the cooking time a bit if your greens of choice take more time to wilt.

How to make chickpea curry in the slow cooker

Add the onion, bell peppers, garlic, ginger, tomato paste, and all the spices to your slow cooker.

Next, add the drained and rinsed chickpeas and coconut milk and stir everything together.

Cover and cook on HIGH for 3 hours.

After 3 hours, stir in the baby spinach and cook for an additional 5 minutes until the spinach wilts.

Adjust the seasonings to taste and serve hot over your favorite rice or with naan bread.

Substitutions and variations

• Feel free to add other veggies you may have on hand, such as diced sweet potatoes, cauliflower florets, or sliced carrots.
• If you're not a fan of coconut milk, use vegetable broth and a splash of plant-based cream (like cashew or oat) for a lighter curry base.
• Try a Thai curry paste instead of garam masala for a Southeast Asian twist.

What to serve with it

• Basmati or jasmine rice are classic choices, but brown rice works well, too, for a nuttier flavor and extra fiber. Try it over this Instant Pot Basmati Rice!
• Try serving this Crockpot chickpea curry over cauliflower rice for a low-carb option - it's surprisingly good!
• Naan bread is perfect for scooping up that delicious sauce.

Leftovers and storage

• Allow the curry to cool completely, then keep in an airtight container in the fridge for up to 4 days.
• Reheat in the microwave or on the stovetop over medium heat, stirring occasionally. If it's too thick, add a splash of water.
• Portion the curry into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

If you've tried this slow cooker chickpea curry recipe, please don't forget to rate it and leave me a comment below! I'd love to hear what you thought.

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