This Slow Cooker Chickpea Curry is my most favourite kind of slow cooker recipe, throw everything in and go. No browning, hardly any chopping – what a dream. This is also a perfect meal for when you need something straight out of the store cupboard. I’ve tested this carefully to get a nice balance of family friendly spice and sweetness. I also wanted to use curry powder for this recipe rather than paste to make sure it was super budget-friendly. I found the addition of sweet smoked paprika (such a great spice!) gives this an instant depth of flavour, which can sometimes be tricky to achieve in the slow cooker without pre-frying anything. Hope you love it!
Why you’ll love this Chickpea Slow Cooker Curry recipe
⭐️ Simple, affordable ingredients ⭐️ A delight for vegan diners or meat-free days ⭐️ Unbelievably easy and delicious If you’d rather try your hand at an authentic Chana Saag, you could have a go at Spice Craving’s recipe here. This Chickpea Slow Cooker Curry is ideal for a quick midweek win, when we have lots in the cupboard and nothing defrosted or planned. It’s also a great batch cook option so you can simply heat it up and go.
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In the freezer This recipe freezes well. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating. This may need a splash of water when you’re reheating it to loosen up the sauce. Give the chickpeas a good rinse under cold water before you put them into the slow cooker to remove the salty water they’re stored in. Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
