Slow Cooker Chickpea Curry recipe

Preparation Time: 20 minutes | Cooking Time: 9 hours

Chickpeas are cooked very slowly in spices and tomatoes in this easy peasy recipe. Make it extra filling by throwing in some chicken.


  • 1 x 400g tin chickpeas, drained
  • 1 x 400g tin tomatoes
  • 2 tbsp. oil
  • 1 large onion, diced
  • 2 garlic cloves, crushed
  • 1 thumb sized piece ginger, grated
  • 1 tsp. each cumin, turmeric, ground coriander and salt
  • 1/2 tsp. garam masala
  • Water


  1. Heat oil in a large frying pan. Add the onion, garlic and ginger and fry for 5 minutes, stirring, until softened. Put into the slow cooker with the chickpeas, tomatoes, cumin, turmeric, coriander, salt and garam masala.

  2. Cover and cook on low for 6-9 hours or until the chickpeas are tender. If you need to, add a little bit of water to loosen the curry.

Make it into a creamy curry by stirring in some natural yoghurt once cooked. Recipe serves 2.

Recipe Details:

  • Author: Laura Young.
  • Published:

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