Curried Chickpeas Slow Cooker Version 4 0 Food

CHICKPEA & POTATO CURRY

Chickpea & Potato Curry image

I make chana masala, the classic Indian chickpea curry, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. -Anjana Devasahayam, San Antonio, Texas

Provided by Taste of Home

Categories Dinner

Time 6h25m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
2 teaspoons ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 can (15 ounces) crushed tomatoes
2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
1 large baking potato, peeled and cut into 3/4-inch cubes
2-1/2 cups vegetable stock
1 tablespoon lime juice
Chopped fresh cilantro
Hot cooked rice
Optional: Sliced red onion and lime wedges

Steps:

In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker., Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours., Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.

Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 767mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 9g fiber), Protein 8g protein.

HOW TO MAKE DRIED CHICKPEAS IN A CROCK-POT

How to Make Dried Chickpeas in a Crock-Pot image

It was a garage sale bargain I couldn't resist. So after all these years, I am first using a crockpot--and one of the first things I made was this--and these chickpeas are outrageously good. No more canned chickpeas for me.

Provided by Chef Kate

Categories Beans

Time 3h5m

Yield 6 cups

Number Of Ingredients 3

Ingredients

2 cups dried garbanzo beans
6 cups water
1 teaspoon salt

Steps:

Rinse and drain chickpeas in cold water. Pick out any stones and dark brown chickpeas.
Put drained chickpeas into your crock pot. Add water and salt.
Cook on High for 2-3 hours or until soft. Depending on your tastes and what you are going to use them for you can remove when slightly firm or cook until they are very soft.
When done, carefully pour into a colander, being careful to use oven mitts to handle the crock - it will be hot. Drain and rinse well.
Chickpeas will keep for about 2 days in the fridge. They will keep longer if made into hummus. They also freeze quite well.
To freeze chickpeas rinse and drain them thoroughly. Leave to drain well for about 15 minutes. Spread chickpeas onto a baking tray, making sure they don't touch one another. Put into freezer. When frozen, you can transfer the chickpeas to a freezer bag or plastic container for more permanent storage.

SLOW COOKER VEGETABLE CHICKPEA CURRY

Slow Cooker Vegetable Chickpea Curry image

I have made this a couple of times and every time I wonder why I don't make it more!! If you want a non-veg alternative I bet some chicken would be great!

Provided by TheRushinChef

Categories Curries

Time 4h

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 cups cauliflower florets, chopped
1 (15 ounce) can chickpeas, rinsed and drained
1 cup loose-packed frozen cut green beans
1 cup sliced carrot
1/2 cup chopped onion
1 (14 ounce) can vegetable broth
2 -3 teaspoons curry powder
1 (14 ounce) can light coconut milk
1/4 cup shredded fresh basil leaf
cooked brown rice (optional)

Steps:

In a 3/5 or 4 quart slow cooker, combine cauliflower, chickpeas, green beans, carrots and onion. Stir in broth and curry powder.
Cover and cook on low-heat setting for 5-6 hours or on high-heat for 2.5 to 3 hours.
Stir in coconut milk and shredded basil leaves.
Spoon rice, if using, into bowls, and ladle curry over the top.

CURRIED CHICKPEAS

Curried chickpeas image

Serve this side as part of an Indian meal for a healthy bit of spice

Provided by Good Food team

Categories Dinner, Side dish

Time 30m

Number Of Ingredients 14

Ingredients

2 tbsp vegetable oil
1 tsp cumin seeds
1-2 red chillies , deseeded and chopped
1 clove
1 small cinnamon stick
1 bay leaf
1 onion , finely chopped
½ tsp ground turmeric
2 garlic cloves , finely chopped
400g can chickpeas , rinsed and drained
1 tsp paprika
1 tsp ground coriander
2 small tomatoes , chopped
1 tbsp chopped coriander

Steps:

Heat the oil in a heavy-bottomed pan. Fry the cumin, chillies, clove, cinnamon and bay leaf together until the cumin starts to crackle. Tip in the onion, turmeric and a pinch of salt. Cook for 2 mins until starting to soften, then add the garlic.
Continue cooking 4-5 mins until the onion is soft, then add chickpeas, paprika, black pepper and ground coriander. Give everything a good stir so the chickpeas are well coated in the spices.
Add the tomatoes and 2 tbsp water. Cook on a medium heat until tomatoes are soft and the sauce is thick and pulpy. Take off the heat and sprinkle on the coriander.

Nutrition Facts : Calories 150 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.35 milligram of sodium

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