Easy Indian meal

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Name: Slow Cooker Chickpea Curry
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 6
Cuisine: Indian
Ingredients: 2 Tablespoon Canola Oil; 1 Onion diced; 1 Inch Ginger peeled & grated; 2 Cloves Garlic minced; 1 Teaspoon Coriander; 1 Teaspoon Turmeric; 1 Teaspoon Salt; 1 Teaspoon Cumin; 1 C or 15 oz Can Chickpeas; 12 Ounce Diced tomatoes; 1/2 Teaspoon Garam Masala

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INGREDIENTS

2 Tablespoon Canola Oil
1 Onion ; diced
1 Inch Ginger ; peeled & grated
2 Cloves Garlic ; minced
1 Teaspoon Coriander
1 Teaspoon Turmeric
1 Teaspoon Salt
1 Teaspoon Cumin
1 C or 15 oz Can Chickpeas
12 Ounce Diced tomatoes
1/2 Teaspoon Garam Masala

Servings

INSTRUCTIONS

1. Cooking Chickpeas:

2. If you are using dried chickpeas, boil them them for 5 minutes the night before. Discard the water. Soak them overnight and change the soak water once while soaking. Discard the soak water again. Cook the chickpeas in the pressure cooker for about 10 min before adding the chickpeas to the crockpot

3. Canned Chickpeas: rinse and drain them thoroughly before using them

4. In a stainless steel or cast iron pan, sauté oil, onions, ginger, and garlic for 5 minutes

5. Place onion mixture and all other ingredients except for gauram masala in a Crockpot

6. Cook on low for 6-9 hours. Before serving, add garam masala

7. Tips:

8. If you don't have a Crockpot, you can make this recipe by cooking on medium high heat on the stove in a covered saucepan for 30 min in place of using the Crockpot

9. Try adding other veggies, like carrots or bell peppers

10. Add a chopped up jalepeno or some cayenne to give your recipe a kick

NOTES

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Slow Cooker Chickpea Curry

2 Tablespoon Canola Oil
1 Onion diced
1 Inch Ginger peeled & grated
2 Cloves Garlic minced
1 Teaspoon Coriander
1 Teaspoon Turmeric
1 Teaspoon Salt
1 Teaspoon Cumin
1 C or 15 oz Can Chickpeas
12 Ounce Diced tomatoes
1/2 Teaspoon Garam Masala

1. Cooking Chickpeas:
   2. If you are using dried chickpeas, boil them them for 5 minutes the night before. Discard the water. Soak them overnight and change the soak water once while soaking. Discard the soak water again. Cook the chickpeas in the pressure cooker for about 10 min before adding the chickpeas to the crockpot
   3. Canned Chickpeas: rinse and drain them thoroughly before using them
   4. In a stainless steel or cast iron pan, sauté oil, onions, ginger, and garlic for 5 minutes
   5. Place onion mixture and all other ingredients except for gauram masala in a Crockpot
   6. Cook on low for 6-9 hours. Before serving, add garam masala
   7. Tips:
   8. If you don't have a Crockpot, you can make this recipe by cooking on medium high heat on the stove in a covered saucepan for 30 min in place of using the Crockpot
   9. Try adding other veggies, like carrots or bell peppers
  10. Add a chopped up jalepeno or some cayenne to give your recipe a kick

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (85g)
Recipe Makes: 6 Servings

Calories: 71
Calories from Fat: 48 (68%)

Amt Per Serving		% DV

	Total Fat 5.3g	7 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 1.5g
Cholesterol 0mg		0 %
Sodium 5.9mg		0 %
Potassium 214.8mg		6 %
Total Carbohydrate 6.4g		2 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 4.1g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 71

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INGREDIENTS

INSTRUCTIONS

NOTES

Nutrition

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Slow Cooker Chickpea Curry

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