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- 2 cans (15 oz) chickpeas, drained and rinsed - 1 can (14 oz) coconut milk - 1 large onion, diced - 3 cloves garlic, minced - 1 inch ginger, grated - 1 red bell pepper, diced - 2 cups spinach, chopped Chickpeas are the star of this dish. They give protein and fiber. I love using canned chickpeas for ease. Just drain and rinse them. Coconut milk adds a creamy touch and sweet flavor. Aromatics like onion, garlic, and ginger build a rich base. Dice the onion and mince the garlic for a strong flavor. Grate the ginger for a fresh, zesty kick. Red bell pepper adds color and crunch. Chop it up and toss it in. Spinach, added at the end, brings a vibrant green and healthy boost. - 2 tablespoons curry powder - 1 teaspoon turmeric - 1 teaspoon cumin - 1 tablespoon soy sauce (or tamari for gluten-free) Spices make this dish special. Curry powder is key for that warm, earthy flavor. Turmeric adds a golden hue and health benefits. Cumin brings a nutty taste that rounds out the dish. Soy sauce enhances the umami flavor. You can use tamari if you need it gluten-free. - Cooked rice - Quinoa - Fresh cilantro, for garnish Serve this curry over cooked rice for a filling meal. Quinoa is a great gluten-free option. It adds a nice texture and extra protein. Garnish with fresh cilantro for a burst of freshness. It adds color and a lovely aroma. Enjoy your savory slow cooker coconut curry chickpeas! 1. Draining and rinsing chickpeas: Start with two cans of chickpeas. Drain them well. Rinse under cold water. This removes excess salt and improves taste. 2. Dicing onion and red bell pepper: Take a large onion and chop it into small pieces. Next, slice the red bell pepper. Aim for a similar size to the onion. This helps everything cook evenly. 3. Mince garlic and grate ginger: Use three cloves of garlic. Mince them finely for a strong flavor. For ginger, take a one-inch piece and grate it. Fresh ginger adds zest to the dish. 1. Combining all ingredients: In the slow cooker, mix the drained chickpeas, coconut milk, diced onion, minced garlic, grated ginger, and diced red bell pepper. Stir well so all ingredients blend together. 2. Setting cooking time and temperature: Cover the slow cooker. Set it on low for 4-6 hours or high for 2-3 hours. This allows the flavors to meld nicely. 3. Checking for doneness: About 30 minutes before the time is up, check the mixture. The chickpeas should be soft, but not mushy. 1. Adding spinach: Take two cups of chopped spinach and add it to the slow cooker about 15 minutes before serving. Stir gently until the spinach wilts. 2. Adjusting seasoning before serving: Taste the curry. Add more salt, pepper, or spices if needed. This step enhances the overall flavor. 3. Serving suggestions with rice/quinoa: Serve the coconut curry warm over cooked rice or quinoa. Garnish with fresh cilantro for a pop of color and flavor. To make your coconut curry chickpeas extra tasty, consider these spice tips: - Add 1-2 teaspoons of chili powder for some heat. - Use fresh herbs like basil or mint for a bright taste. - Try adding a squeeze of lime juice for a zesty kick. You can also boost the nutrition by adding more veggies: - Carrots give a nice crunch and sweetness. - Zucchini adds moisture and flavor. - Peas or corn can add color and texture. Choosing the right setting is key to success. - Use low for 4-6 hours for a deep flavor. - High works well too, cooking in 2-3 hours. For better texture, pre-soak your chickpeas. - Soak them overnight to soften. - Rinse and drain them before adding to the pot. Prep-ahead options can save you time. - Chop veggies and store them in the fridge. - Measure spices and keep them ready to use. For one-pot serving, just serve it right from the slow cooker. - This keeps the meal warm. - You can mix in rice or quinoa right before serving. {{image_2}} You can switch chickpeas for lentils in this recipe. Lentils cook faster and absorb flavors well. Adding tofu or tempeh is also a great choice. These proteins soak up the curry spices. Cubes of firm tofu work best. Cook them with the other ingredients for a hearty meal. To make the curry spicier, add more curry powder or a pinch of cayenne pepper. You can also include chopped fresh chili peppers. If you want less spice, reduce the curry powder. You can also skip the cayenne. This way, everyone can enjoy the dish without the heat. This recipe is already vegan-friendly. Just make sure all your ingredients are plant-based. If you want a non-coconut milk option, try almond or oat milk. They will change the flavor but still taste good. You may need to adjust the spices to balance the flavors. To store leftovers, let the dish cool down first. Then, place it in an airtight container. This helps keep the flavors fresh. You can store it in the fridge for up to 4 days. Make sure to label the container with the date. This way, you won’t lose track of when it was made. For freezing, use a freezer-safe container or heavy-duty freezer bag. Divide the dish into smaller portions. This makes it easy to thaw just what you need. You can freeze it for up to 3 months. To thaw, move it to the fridge overnight. If you’re in a hurry, use the microwave on a low setting for quick thawing. When reheating, use the stove or microwave. If using the stove, heat it in a pot over low heat. Stir often to keep it from sticking. In the microwave, cover the dish to avoid drying it out. Heat in short bursts and stir in between. This keeps the texture creamy and the flavors bright. Yes, you can prepare this dish ahead of time. To store the ingredients before cooking, keep them in separate containers in the fridge. This will help keep them fresh. For best results, chop your veggies and drain the chickpeas a day in advance. Just combine everything in the slow cooker when you're ready to cook. If you need a substitute for coconut milk, almond milk or cashew milk works well. They both add a nice creaminess but have a lighter flavor. You can also use oat milk, which has a mild taste that blends well with spices. Just remember, each choice will change the overall flavor a little. To add heat, you can include red pepper flakes or diced jalapeños. Start with a small amount and taste as you go. If you like it hot, you can add more. Another option is to use a spicy curry powder or add a touch of sriracha before serving. Adjust the spice level to your taste for the perfect kick! This blog post covered a tasty chickpea curry recipe made in a slow cooker. You learned about the main ingredients, spices, and how to prepare everything. I shared tips for flavor and even suggested easy variations. You now know how to store and reheat leftovers safely, plus answers to common questions. Try this recipe to impress friends or family. Enjoy the rich flavors and the ease of cooking it all in one pot. Happy cooking!

Slow Cooker Coconut Curry Chickpeas

Savor the deliciousness of Slow Cooker Coconut Curry Chickpeas! This hearty and healthy recipe combines chickpeas, coconut milk, and vibrant spices, cooked to perfection in your slow cooker. With simple steps, you’ll have a warm dish ready to serve over rice or quinoa in just a few hours. Perfect for meal prep or family dinners, this plant-based delight is sure to impress. Click to explore this mouthwatering recipe and bring a taste of the tropics to your table!
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Ingredients
  

2 cans (15 oz) chickpeas, drained and rinsed

1 can (14 oz) coconut milk

1 large onion, diced

3 cloves garlic, minced

1 inch ginger, grated

1 red bell pepper, diced

2 cups spinach, chopped

2 tablespoons curry powder

1 teaspoon turmeric

1 teaspoon cumin

1 tablespoon soy sauce (or tamari for gluten-free)

Salt and pepper to taste

Fresh cilantro, for garnish

Cooked rice or quinoa, for serving

Instructions
 

In the slow cooker, combine the drained chickpeas, coconut milk, diced onion, minced garlic, grated ginger, and diced red bell pepper.

    Sprinkle in the curry powder, turmeric, cumin, soy sauce, and season with salt and pepper. Stir well to ensure everything is evenly mixed.

      Cover the slow cooker and set it to cook on low for 4-6 hours or high for 2-3 hours until everything is well blended and the flavors are absorbed.

        About 15 minutes before serving, add the chopped spinach to the slow cooker and stir gently until wilted.

          Taste and adjust seasoning if needed, adding more salt or spices to your preference.

            Serve warm over cooked rice or quinoa, garnished with fresh cilantro.

              Prep Time: 15 minutes | Total Time: 4-6 hours | Servings: 4-6