Crockpot Chickpea Curry – Easy, Healthy, and Delicious

Crockpot Chickpea Curry is my go-to recipe for busy weeknights when I need a comforting, flavorful dinner without hanging out in the kitchen for hours. It takes just 5 minutes to prep, then your slow cooker handles the rest. The result? A healthy, vegan curry that’s creamy, perfectly spiced, and ready to pair with rice or naan.

Traditional curries can take a while to cook, but this easy, set-it-and-forget-it method simplifies everything. You’ll love how your slow cooker coaxes out bold flavors while you take care of your to-do list. Trust me, this one’s a keeper for those hectic days when dinner needs to be both effortless and delicious.

Why This Crockpot Chickpea Curry Is a Game-Changer

• Minimal prep: With just 5 minutes spent chopping and tossing ingredients into the slow cooker, you’re done!
• Hands-off cooking: No stirring, no watching. Let the crockpot do its magic while you focus on other things.
• Healthy vegan curry: Packed with plant-based protein from chickpeas and nutrients from fresh spinach, it’s as wholesome as it is satisfying.
• Big flavors, small effort: The spices meld beautifully as they slow cook, giving you bold, rich results with little work.
• Batch-cooking friendly: This curry keeps wonderfully in the fridge or freezer, making it ideal for meal prep.

Equipment You’ll Need for This Crockpot Chickpea Curry

The real hero here is your trusty slow cooker. If you don’t have one yet, even a budget-friendly model will make your life easier. Look for a crockpot with a high setting, as this recipe is designed for quicker cooking compared to the low-and-slow method.

• Slow cooker: Use the high setting for a fast, three-hour cook time. A 4- or 6-quart capacity works perfectly for this recipe.
• Knife and cutting board: For quick chopping. Time-saving tip: pre-chopped onions and garlic are great alternatives.
• Measuring spoons: Precision matters, especially with spices!

Simple Ingredients for Crockpot Chickpea Curry

This recipe relies on pantry staples and a few fresh ingredients. Here’s what makes it shine:

• Chickpeas: Canned chickpeas are your time-saving MVP. Just rinse off the salty liquid before using.
• Coconut milk: Opt for reduced fat to keep things lighter while still creamy.
• Baby spinach: Fresh or frozen will work here—just toss in frozen spinach at the beginning.
• Mango chutney: This little addition adds a sweet-sour balance that takes the curry to another level.

Crockpot Chickpea Curry at a Glance

• Servings: 4
• Prep Time: 5 minutes
• Cook Time: 3 hours (hands-off)
• Total Time: 3 hours 5 minutes
• Difficulty: Easy

Crockpot Chickpea Curry Ingredients

• 800 g (28 oz) Chickpeas (2x 400g tins), drained and rinsed
• 3 cloves garlic, peeled and crushed
• 1 onion, peeled and chopped
• 2 tbsp mild curry powder
• 1 tsp sweet smoked paprika
• 1/4 tsp mild chilli flakes
• 3 tbsp tomato purée
• 400 g (1.75 cups) coconut milk (1x tin), reduced fat
• 1/2 tsp sea salt
• 240 g (9 oz) baby spinach, shredded
• 50 g (2 oz) mango chutney
• 1 tsp garam masala

How to Make Crockpot Chickpea Curry

1. Add the chickpeas, garlic, onion, curry powder, smoked paprika, chilli flakes, tomato purée, coconut milk, and sea salt to your slow cooker.
2. Set your slow cooker to HIGH and cook for 3 hours. During this time, the flavors will meld beautifully, and your kitchen will smell amazing!
3. Once the cooking time is up, stir in the shredded spinach, mango chutney, and garam masala. The residual heat will wilt the spinach to the perfect texture.
4. Serve hot with steamed rice or naan bread for a complete meal.

Jake’s Tips for the Best Crockpot Chickpea Curry

• Double the batch for meal prep: This curry tastes even better the next day and freezes beautifully.
• Make it spicier: Add an extra pinch of chilli flakes if you like more heat.
• Use frozen spinach: Toss it into the slow cooker along with the other ingredients for even more convenience.
• Stir in yogurt: For a creamier texture, swirl in some plain vegan yogurt just before serving.
• Quick reheat guide: Microwave individual portions for 2 minutes or reheat on the stovetop over medium heat.

Easy Crockpot Chickpea Curry Variations

• Chana Saag Slow Cooker: Swap the spinach for kale or mustard greens for a traditional take on chana saag.
• Spicy Chickpea and Spinach Curry: Use hot curry powder and double the chilli flakes for an extra kick.
• Quick Coconut Chickpea Curry: Add diced sweet potatoes or carrots at the start for a heartier dish.
• Fridge Clean-Out Curry: Toss in veggies like zucchini, bell pepper, or frozen peas that need to be used up!

Crockpot Chickpea Curry FAQs

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to soak and cook them first, which adds extra time. Stick with canned for the quickest option.

Can I make this curry less spicy?

Absolutely! Simply reduce or skip the chilli flakes and use a mild curry powder.

Is this recipe freezer-friendly?

Yes, it freezes very well. Store portions in airtight containers for up to 3 months.

Can I use full-fat coconut milk?

Of course! It’ll add a richer, creamier texture, perfect if you don’t mind the extra calories.

What can I serve with this curry?

Steamed basmati rice, naan, or quinoa are all fantastic options.

And there you have it—Crockpot Chickpea Curry, the ultimate time-saver for busy weeknights. Trust me, once you try this, it’ll become a staple in your meal rotation. What’s your favorite easy and delicious crockpot recipe? Let me know in the comments!