chickpea and potato curry
Slow Cooker Indian Spiced Chickpeas & Potatoes
Serves 4
Prep Time
20 min
Cook Time
4 hr
Prep Time
20 min
Cook Time
4 hr
  1. 2 teaspoons olive oil
  2. 1 medium yellow onion, diced (about 2 cups)
  3. 2 medium cloves garlic, minced (about 2 teaspoons)
  4. 2 teaspoons ground coriander
  5. 2 teaspoons ground cumin
  6. 1/2 teaspoon garam masala
  7. 1/2 teaspoon ground ginger
  8. 1/4 teaspoon turmeric
  9. 1/4 teaspoon crushed red pepper flakes
  10. 1 teaspoon salt
  11. 1 (15-ounce) can diced tomatoes
  12. 2 tablespoons tomato paste
  13. 1 cup vegetable stock
  14. 2 (15-ounce) cans chickpeas, drained and rinsed
  15. 1 pound potatoes, cut into 1/2-inch dice
  16. 1 lime
  17. Small bunch fresh coriander
  1. Drizzle the olive oil into a large saute pan over medium heat and swirl to coat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic, coriander, cumin, garam masala, ground ginger, turmeric, red pepper flakes, and salt. Cook, stirring occasionally, for 1 minute. Add the diced tomatoes, tomato paste, and vegetable stock. Stir until combined. Pour into the slow cooker, then stir in the chickpeas and potatoes.
  2. Cook on high for 4-5 hours or low for 8-10 hours, or until the potatoes are fork-tender.
  3. Ladle into bowls and serve with fresh coriander and lime wedges for squeezing over the top.
Adapted from
Adapted from
Eat Plants Not Animals