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Crockpot Chickpea Curry in a rustic bowl, garnished with cilantro and served with naan on a wooden board

Crockpot Chickpea Curry

This Crockpot Chickpea Curry is a time-saving, healthy vegan curry that packs big flavors with minimal effort. Perfect for busy weeknights, it’s a delightful blend of spices and ingredients that make for an easy chickpea curry recipe the whole family will love.
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Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings: 4 servings
Course: Main Course
Ingredients Method

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) tin coconut milk, reduced fat
  • 1/2 tsp sea salt
  • 240 g (9 oz) baby spinach, shredded
  • 50 g (2 oz) mango chutney
  • 1 tsp garam masala

Method
 

  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.