Slow Cooker Monday: Chickpea Curry
Monday, 11 April 2011
This is an easy and healthy vegetarian dinner you can spend a few minutes prepping the night before (chopping all the veggies), cook for a few minutes in the morning, and let your Crock Pot do the rest. Feel free to add different vegetables to suit your family’s preferences.
You’ll come home to a fragrant cloud of Indian spices. Cook up some quick rice and dinner is served.
Slow Cooker Chickpea Curry
- 2 T olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch of ginger, peeled and minced
- 1 carrot, peeled and sliced
- 1 bell pepper, chopped
- 1 15-oz. can chickpeas, drained and rinsed
- 2-3 t curry powder
- 1 t salt
- 1/2 t garam masala
In a small skillet, cook onion, garlic and ginger in olive oil until soft. Place in slow cooker with the remaining ingredients except garam masala. Cook on low for 6-8 hours. Stir in garam masala.