If you’re looking for a meal that is as vibrant as it is effortless, this Slow Cooker Chickpea Curry is exactly what your weekly rotation needs. It’s a plant-based staple that turns simple, budget-friendly ingredients into a fragrant, golden masterpiece while you’re away from the kitchen. This recipe is the definition of comfort food warming, hearty, and incredibly nourishing making it the perfect solution for a busy weeknight or a cozy Sunday meal prep session.
The texture of this curry is truly luxurious, thanks to a silky base of coconut milk that perfectly coats the tender, protein-packed chickpeas. Unlike stovetop curries that can sometimes dry out, the slow cooking process ensures the chickpeas absorb all the aromatic spices, resulting in a depth of flavor that is both earthy and bright. The addition of fresh spinach at the very end provides a lovely pop of color and a soft, wilted texture that complements the creaminess of the sauce beautifully.
Serving this curry is an experience in itself, especially when paired with a side of fluffy basmati rice or warm, toasted naan bread to soak up every last drop of the coconut broth. I love to finish each bowl with a generous squeeze of fresh lime juice and a sprinkle of chopped cilantro to highlight the ginger and garlic notes. It’s a versatile dish that stores exceptionally well in the fridge, with the flavors only becoming more robust and complex the next day.
Ingredients
30 oz canned garbanzo beans 2 15 oz cans, drained and rinsed
½ cup yellow onion diced
2 teaspoons jarred minced garlic
1 tablespoon homemade curry seasoning
1 teaspoon salt
2 tablespoons red curry paste
2 tablespoons tomato paste
1 cup canned coconut milk
Instructions
- Dice yellow onion
- Add all ingredients to slow cooker and stir to combine
- Cover and cook on high for 2-3 hours or low for 6-8 hours
- Stir before serving and serve over steamed rice or as desired
