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Nourish your soul with this Vegan Slow-Cooked Chickpea Curry, featuring protein-rich chickpeas simmered slowly in coconut milk, tomatoes, and aromatic spices. Long slow cooking allows curry powder, ginger, and garlic to infuse the legumes into a thick, comforting stew. It is budget-friendly, fiber-rich, and wonderfully delicious.
Per serving
310kcal
Calories
Prep Time
15 min
Cook Time
360 min
Servings
6 people
Difficulty
easy
10g
Protein
36g
Carbs
15g
Fat
8g
Fiber
5g
Sugar
Follow step-by-step with voice guidance.
1. In a slow cooker, combine rinsed canned chickpeas, diced onion, minced garlic, and grated ginger.
2. Add crushed tomatoes, full-fat coconut milk, curry powder, ground cumin, turmeric, smoked paprika, and salt.
3. Stir everything together until the spices are fully incorporated into the liquid.
4. Cover with lid and cook on low heat for 6 hours (or high for 3 hours).
5. Stir in fresh baby spinach and lemon juice during the final 10 minutes until wilted and bright.
6. Ladle warm curry into bowls and garnish with fresh cilantro.
7. Serve warm with steamed basmati rice or warm flatbread.
Use Full-Fat Coconut Milk: Full-fat coconut milk creates a rich, creamy curry base. Stir Spinach at End: Adding baby spinach at the end prevents it from overcooking. Use Canned Chickpeas: Rinsed canned chickpeas save hours of soaking while keeping prep easy.
Yes, all ingredients are entirely plant-based and naturally free of gluten.
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