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- 2 cans (15 oz each) chickpeas, rinsed and drained - 1 can (14 oz) coconut milk - 1 can (14 oz) diced tomatoes - 1 medium onion, chopped - 4 cloves garlic, minced - 1 tablespoon ginger, grated - 2 tablespoons curry powder - 1 teaspoon ground cumin - 1 teaspoon turmeric - 1 teaspoon garam masala - 1 red bell pepper, chopped - 1 cup vegetable broth - 1 cup spinach (fresh or frozen) - Salt and pepper to taste - Fresh cilantro for garnish I choose chickpeas for their creamy texture and protein boost. They make this dish hearty. Coconut milk adds a rich, sweet flavor. It balances the spices and gives creaminess. Diced tomatoes add tang and moisture. They help create a lovely sauce. Fresh onion and garlic bring depth to the curry. They add flavor and aroma while cooking. For spices, I use curry powder, ground cumin, turmeric, and garam masala. Each spice brings unique taste. Curry powder is warm and fragrant. Cumin adds earthiness. Turmeric gives a golden color and health benefits. Garam masala adds warmth and sweetness. Red bell pepper adds crunch and sweetness. Spinach adds color and nutrients. Finally, fresh cilantro brightens up the dish as a garnish. Chickpeas are a great source of protein and fiber. They keep you full and satisfied. They also help with digestion. The veggies in this curry add vitamins and minerals. Onion and garlic support heart health. Bell pepper is high in vitamin C. Spinach is rich in iron, calcium, and vitamins A and K. This dish is not only tasty but also packed with nutrients. Enjoying it keeps your body happy and healthy. {{ingredient_image_1}} First, gather all your ingredients. You will need chickpeas, coconut milk, diced tomatoes, onion, garlic, ginger, and spices. Rinse and drain the chickpeas well. Chop the onion and bell pepper. Mince the garlic and grate the ginger. This prep makes cooking easy and fun. Next, set your crockpot on the counter. Add the chopped onion, minced garlic, and grated ginger. This base adds great flavor to the curry. You can cook this curry on low or high. If you choose low, let it cook for 6-8 hours. This allows the flavors to blend well. Cooking on high takes 3-4 hours. It still tastes amazing but may not be as rich. Whichever setting you choose, stir all ingredients well. This ensures the spices mix into the dish. In the last 30 minutes, add the spinach. You can use fresh or frozen spinach. Stir it in and let it wilt into the curry. This adds color and nutrients. After cooking, taste your curry. Adjust salt and pepper if needed. Serve it hot over basmati rice or quinoa. Garnish with fresh cilantro and a lime wedge. Enjoy your easy vegetarian crockpot chickpea curry delight! To boost the flavor of your chickpea curry, use fresh spices. Fresh spices give a strong taste. Toasting them in a pan will make them even better. You can add a squeeze of lime before serving. This adds a bright note that wakes up the dish. Fresh cilantro on top adds a nice finish too. To change the spice level, taste as you go. If you want more heat, add red pepper flakes. Start with a small amount and mix well. If it’s too spicy, add more coconut milk. This will cool it down and add creaminess. Remember, you can always add more spice, but you can’t take it away. A few common mistakes can ruin your curry. First, don’t skip the garlic and ginger. They add a lot of flavor. Second, avoid overcooking the spinach. Add it in the last 30 minutes. If you cook it too long, it loses color and taste. Lastly, remember to taste and adjust seasoning. This makes a big difference in your final dish. Pro Tips Enhance the Flavor: Consider adding a tablespoon of lemon juice or tamarind paste for a tangy kick that brightens the dish. Make it Creamier: For a richer texture, blend half of the chickpeas with the coconut milk before adding them to the crockpot. Spice Level Adjustment: If you prefer a spicier curry, add a chopped jalapeño or a pinch of red pepper flakes when combining the spices. Storage Tips: This curry stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months. Just reheat thoroughly before serving. {{image_2}} You can easily swap some key ingredients in this recipe. If you don't have coconut milk, try using almond or cashew milk. For canned tomatoes, you can use fresh tomatoes. Just chop and add them in. If you need a low-sodium option, use low-sodium vegetable broth. Don't have spinach? Kale or Swiss chard works well too. Want to boost the protein? Add some cooked lentils or tofu. You can also mix in some diced tempeh. If you eat eggs, try adding soft-boiled eggs on top before serving. These options make the dish heartier and more filling. Spices make this dish special. You can change up the flavors by using different spice blends. Try adding curry leaves for a fresh taste. You can also use a bit of chili powder for heat. If you like a smoky flavor, add smoked paprika. Each blend brings a unique touch to your curry. After enjoying your chickpea curry, let it cool to room temperature. Store it in an airtight container. If you have a lot left, divide it into smaller portions. This makes it easier to heat up later. Keep the curry in the fridge for up to four days. Make sure to label the container with the date. For reheating, use a microwave or stovetop. If using a microwave, heat it in short bursts. Stir between each burst to ensure even heating. If using a stovetop, pour the curry into a pot. Heat it on low and stir often. Add a splash of water or broth if it seems too thick. If you want to save more for later, freezing is a great option. Place the cooled curry in a freezer-safe container. Leave some space at the top for expansion. You can freeze it for up to three months. When you're ready to eat it, thaw it in the fridge overnight. Then, reheat it as mentioned above. Enjoy your delicious curry anytime! Yes, you can use dried chickpeas. First, soak them overnight in water. Then, cook them until soft before adding them to the crockpot. This step helps them cook evenly and absorb flavors. To add heat, try adding chopped fresh chili peppers or red pepper flakes. You can also increase the amount of curry powder for a bolder flavor. Just remember, start small and taste as you go. This chickpea curry pairs well with basmati rice or quinoa. You can also serve it with warm naan bread. A side salad with fresh veggies is a great way to add crunch. This recipe is already vegan! It uses coconut milk instead of dairy. All the ingredients are plant-based and delicious. Enjoy it with confidence if you follow a vegan diet. The chickpea curry lasts about 4 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Reheat it on the stove or in the microwave for quick meals. We explored the ingredients needed for a tasty chickpea curry, from nutrient-packed veggies to key spices. I shared step-by-step cooking tips, including how to adjust flavors and spice levels. You can add your own twist with protein options and spice blends. Don't forget the best ways to store leftovers! Cooking is fun and rewarding. With this guide, you'll make delicious meals that everyone can enjoy. Dive in and start your chickpea curry journey today!

Chickpea Bliss Curry

A flavorful and hearty curry made with chickpeas, coconut milk, and spices, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 cans chickpeas, rinsed and drained
  • 1 can coconut milk
  • 1 can diced tomatoes
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 red bell pepper chopped
  • 1 cup vegetable broth
  • 1 cup spinach (fresh or frozen)
  • to taste salt and pepper
  • for garnish fresh cilantro

Instructions
 

  • In a large crockpot, add the chopped onion, minced garlic, and grated ginger.
  • Add the chickpeas, diced tomatoes (with juices), and coconut milk to the crockpot.
  • Stir in the curry powder, ground cumin, turmeric, and garam masala to evenly distribute the spices.
  • Add the chopped red bell pepper and vegetable broth. Stir well to combine all the ingredients.
  • Season with salt and pepper to taste.
  • Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours, until the flavors meld together and the vegetables are tender.
  • In the last 30 minutes of cooking, stir in the spinach and let it wilt into the curry.
  • Once done, give it a good stir, taste, and adjust seasoning if necessary.

Notes

Serve hot over basmati rice or quinoa, garnished with fresh cilantro and lime.
Keyword chickpeas, curry, healthy, vegetarian