Set It and Forget It Vegetarian Slow-cooked Chickpea Curry

February 03, 2010 By: Megabeth Category: Main Dishes Print This Post Print This Post

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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

by Megabeth

  • 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.

2 Comments to “Set It and Forget It Vegetarian Slow-cooked Chickpea Curry”


  1. This recipe was delicious! I put a carton of greek yoghurt on the table and warmed some flatbread to go with it. A well priced Pino Grigio finished it out for a well satisfying meal on a wet winter day. Thanks!

    1
  2. Dang, that sounds great. Let me know when you’re cooking and I’ll be right over. (Also, I loooove greek yogurt.)

    2

3 Trackbacks/Pingbacks

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