Easy Crockpot Chickpea Curry
Serves: 4-6 • Total Time: 3 hours • FODMAP Rating: High
This crockpot chickpea curry is the easiest, coziest meal! Loaded with warm spices, creamy coconut milk, and tender chickpeas, it's a flavor-packed dish you can throw together in minutes. Stir in some spinach at the end, serve with rice or naan, or top with fresh green onions for an extra crunch.
Ingredients
1 yellow onion, diced
5 cloves garlic, minced
4 fresh thyme sprigs (dried is ok)
1 inch fresh ginger, minced or grated
1 can diced tomatoes
1 tablespoon tomato paste
2 tablespoon curry powder
1 teaspoon salt, more or less to taste
½ teaspoon all spice
½ teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon garam masala
¼ teaspoon turmeric
⅛ teaspoon red pepper flakes, more or less to taste
15 oz can coconut milk, full fat, lite, or even unsweetened soy milk (for lower fat option) (400ml)
½ cup vegetable stock (120ml)
1-2 cans chickpeas, rinsed and drained (one can works, but you can use two it you want the meal to go farther)
2-3 cups fresh spinach, packed, chopped (kale or microgreens work too)
Instructions
Dump everything into your crock pot. (expect the spinach) Cook on high for 3-4 hours. (it can cook for less time, just make sure the onions are cooked through, which usually takes at least 2 hours)
Once everything is done, stir in your spinach to wilt which takes about 1 - 2 minutes.
Serve with rice, naan, quinoa, etc. then top with fresh red or green onions, additional red flakes, and more!
Enjoy!
***You can also easily cook this over the stove instead of the crock pot by first cooking the onions/garlic then let all the ingredients simmer for 20 minutes... but the crock pot makes it even easier!
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