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This slow cooker chickpea curry combines soaked dried chickpeas, sweet potatoes, and red peppers in a fragrant coconut-tomato sauce. It's a hands-off meal that develops deep flavor over hours of gentle simmering.
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Soak the dried chickpeas in water overnight. Drain and rinse before using.
Add the soaked chickpeas, sweet potato, red bell pepper, onion, garlic, and ginger to the slow cooker.
Add the diced tomatoes, coconut milk, curry powder, cumin, coriander, turmeric, cayenne pepper, and salt. Stir to combine.
Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the chickpeas and sweet potatoes are tender.
Taste and adjust seasoning as needed.
Serve over cooked rice or with naan, garnished with fresh cilantro.
Written automatically by CookOS, not by the creator.
Store cooled curry in airtight containers for up to 4 days. Reheat gently on the stovetop or microwave; add water if sauce has thickened.
slow cooker (4–6 quart recommended)
Written automatically by CookOS, not by the creator.
Yes. Use 3 cans (15 oz each) drained chickpeas instead of 1 pound dried. Add them in the last 30 minutes to prevent mushiness.
Cook on low for 6–8 hours or high for 3–4 hours, until sweet potatoes are tender and chickpeas are soft.
Yes. Assemble all ingredients (except soaked chickpeas) in a freezer bag up to 1 month ahead. Thaw overnight, add chickpeas, and cook.
Yes, all ingredients are plant-based.
Start with 2 tablespoons curry powder and add more to taste, or include fresh chili for heat.
