Fine. I’ll admit it. I’m now a slow cooker convert. How do I know? Well, as I turned the dial on the cooker I said out loud to an empty kitchen, “Set it and forget it!” Somewhere in the world, Ron Pompeil’s ears perked up and he smiled.
There’s minimal prep to this dish – save some chopping of onions followed by a quick saute. Otherwise, you throw all the stuff in the crockpot, mix it all up and 6-8 hours later, you’re left with a spicy dish that’s interesting and delicious. Best of all, you can easily use organic ingredients. Supermarket shelves are now stocked with organic chickpeas and tomatoes. Grab a few cans next time you’re in the store and you’ll be able to whip up this dish any time you want.
Set It and Forget It Vegetarian Slow-cooked Chickpea Curry
- 2 Tablespoons olive oil
- 1 red onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon ginger
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 teaspoons turmeric
- 2 teaspoons salt salt
- 1 pinch asafoetida
- 1 dash cayenne pepper, to taste
- 2 15 oz cans chickpeas, washed and drained
- 2 12 oz cans diced tomatoes
- 1 teaspoon garam masala
Heat olive oil in saute pan on medium. Add onions, garlic and ginger and cook until tender (about 5 minutes)
Add all ingredients, except garam masala, into slow cooker.
Cook on low for 6-8 hours. Once ready to serve, add garam masala.