Curried Chickpeas Slow Cooker Version 4.0
- Ready In:
- 8hrs 10mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 (28 ounce) can diced tomatoes
- 4 (19 ounce) cans chickpeas, drained and well rinsed
- 3 tablespoons good curry paste
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon ground cumin
- 1 teaspoon turmeric
- 3 cups Baby Spinach
- 1⁄4 cup plain yogurt
- 1 (4 ounce) can tomato paste
- cayenne pepper (optional)
directions
- Place all ingredients except spinach in slow cooker, stir well and set for 8 hours cooking time on LOW.
- At 30 minutes, add in 3 cups spinach, and stir well to mix.
- At 7 hours 40 minutes, add yogurt, and stir well.
- When done, serve over saffron rice, garlic naan or pappadums.
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Reviews
-
I think the trick to this meal must be in the curry sauce because although I cut the recipe in half (luckily, because I was nervous about wasting 4 cans of chickpeas) I followed it exactly. My husband had to use the better part of a tub of sour cream and struggled through it. I have to say though I have had little success with cooking India so this could just be me. Nonetheless, I won't make this again :( I would love it if the author posted the brand name of curry and specified the flavour (red, yellow, or green) he used. Thanks!
RECIPE SUBMITTED BY
sillhevenkarper
Grand Forks