Slow Cooker Vegan Chickpea Curry

A creamy, dairy-free chickpea curry made effortlessly in the crockpot. Packed with warming spices and tender vegetables, this recipe is perfect for a cozy, healthy meal.

Steps

1. If using dried chickpeas, soak them overnight and rinse before cooking. If using canned, just drain and rinse. 2. Add chickpeas, chopped onion, carrot, bell pepper, garlic, ginger, diced tomatoes, curry powder, turmeric, cumin, chili powder, and salt into the crockpot. 3. Pour in 1 cup of water and stir to combine. 4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chickpeas and vegetables are tender. 5. About 30 minutes before serving, stir in the coconut milk and cook uncovered to thicken the sauce. 6. Taste and adjust seasoning if needed. 7. Serve hot, garnished with fresh cilantro if desired. Enjoy with rice or flatbread.

1/2 cup dried chickpeas (or 1 cup canned, drained) 1/2 small onion, chopped 1 small carrot, diced 1/2 bell pepper, diced 1 garlic clove, minced 1/2 inch piece of ginger, grated 1/2 cup canned diced tomatoes 1/2 cup coconut milk (unsweetened) 1 tsp curry powder 1/2 tsp turmeric 1/2 tsp cumin 1/4 tsp chili powder (optional) Salt to taste Fresh cilantro for garnish (optional)