Curried Chickpeas Slow Cooker Version 4 0 Recipes

SLOW COOKER RED LENTIL & CHICKPEA CURRY WITH POTATOES & PEAS

Steps:

• To a 4-quart or larger slow cooker, add the lentils, chickpeas, onion, garlic, potatoes, vegetable broth, curry powder, cayenne pepper if using, and salt. Stir, place the lid on the slow cooker, and cook on low for 7-8 hours (high for about 4 hours), until the potatoes and lentils are cooked through. It'll be relatively thick until you do the next step.
• About 30 minutes before eating, start cooking your rice and stir in the coconut milk and peas. Continue cooking on low for another 20-30 minutes.
• Taste and add additional salt if desired.
• To serve, add some rice to your bowl plus the curry. Top with fresh cilantro. That's it!

SLOW-COOKER FREEZER-PACK CAULIFLOWER AND CHICKPEA CURRY

Steps:

• Layer the cauliflower, chickpeas, tomatoes, carrots, garlic, curry powder, honey, ginger, crushed red pepper flakes, 2 teaspoons salt and a few grinds of black pepper in a large resealable plastic bag. Squeeze out the air from the bag and seal. Freeze until ready to use, up to 3 months. Thaw in the refrigerator for at least 24 hours before cooking.
• Pour the contents of the bag into a 6-quart slow cooker. Cook on low until the cauliflower is tender and can easily be pierced with a paring knife, 7 to 9 hours. Pour in the coconut milk and gently stir, being careful to keep the cauliflower quarters intact. Season to taste with salt and pepper. Serve with lime wedges, cilantro and cashews for topping.

CHICKPEA & POTATO CURRY

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.

SLOW COOKER CHICKEN & CHICKPEA CURRY

Steps:

• Trim any excess fat from the chicken thighs
• Crush the garlic cloves and place into the slow cooker with the curry powder, turmeric, paprika and chilli powder (if using)
• Add the chicken thighs into the mixture and stir to evenly coat
• Next, pour in the water and stock cube
• Mix together until everything is combined
• Cook on low for 5 hours or high for 3
• Once cooked, take 3 tbsp liquid from the slow cooker and mix with 2 tbsp cornflour
• Stir through the cornflour mixture, breaking up any large pieces of chicken as you do so
• Drain the chickpeas then add to the curry
• Close the lid and continue to cook for a further 15 minutes
• Then serve! I love to eat this dish with naan bread and some fresh coriander