Slow Cooker Chickpea Curry
Warm spice and a creamy tomato-peanut sauce, ready when you walk in.
Chickpeas are one of the few things that get better the longer they cook. After a full shift on low, they soak up a sauce made from tomatoes and peanut butter, and it turns rich and creamy with no cream at all. This batch is sized for a 3-quart Crock-Pot.
Steps
- 1
2 cans chickpeas, drained
1 can diced tomatoes
2 heaping spoonfuls peanut butter
1½ cups water or broth
Stir the peanut butter into the tomatoes first so it doesn't clump. Add everything to the Crock-Pot.
- 2
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Bonus, if you have it:
Small diced onion
garlic powder
1 can carrots or mixed vegetables, drained
Add now if using. They hold up well over the long cook.
- 3
2 tsp curry powder
Stir in the curry powder.
- 4
—
Set to low and cook 8–10 hours, unattended.
- 5
1 packet microwave rice per 2 people
Microwave the rice right before serving. Spoon the curry over the top.
- 6
Salt and pepper
Season to taste and serve.
Make it yours
Using a 6-quart Crock-Pot? Double everything. A small batch in a big pot runs dry and can scorch over a long cook. If spinach or greens show up in the box, stir a handful in during the last few minutes and they'll wilt right into the sauce. It freezes well in portions.