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- 2 cups canned chickpeas, drained and rinsed - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 bell pepper (any color), diced The star of this recipe is the chickpeas. They add a hearty texture. You can use canned chickpeas for ease. Just rinse and drain them before use. Onions, garlic, and ginger provide a strong flavor base. Chop the onion finely. Mince the garlic for a strong punch. Grate the ginger to release its oils. The bell pepper adds color and sweetness, so choose your favorite color. - 1 can (13.5 oz) coconut milk - 1 cup diced tomatoes (canned or fresh) - 1 tablespoon red curry paste - 1 tablespoon curry powder - 1 tablespoon soy sauce (or tamari for gluten-free) Coconut milk is key for creaminess. It gives the curry a rich taste. You can use diced tomatoes from a can or fresh. They will add depth to the dish. Red curry paste and curry powder bring warmth and spice. Adjust these based on your heat preference. Soy sauce adds umami flavor, enhancing all the other tastes. - 1 teaspoon turmeric powder - Salt and pepper to taste - Fresh cilantro for garnish Turmeric adds a lovely golden hue. It also brings earthiness to the dish. Salt and pepper are crucial for balancing flavors. Adjust them to your liking. Fresh cilantro brightens the dish when sprinkled on top. It’s a simple yet effective garnish, making your meal pop. Preparing the Slow Cooker First, gather all your ingredients. Make sure your slow cooker is clean and ready. I love using a 6-quart slow cooker, but any size works. Place it on a stable surface, like your kitchen counter. Combining Ingredients In the slow cooker, add 2 cups of drained and rinsed chickpeas. Pour in one can of coconut milk. Then, add one finely chopped onion, three minced garlic cloves, and one tablespoon of grated ginger. For the spice blend, mix in one tablespoon of red curry paste, one tablespoon of curry powder, and one teaspoon of turmeric powder. Stir well to coat everything with the spices. Next, add one diced bell pepper and one cup of diced tomatoes. Stir the mixture again to combine all the flavors. This step builds a great base for your curry. Setting the Slow Cooker Cover the slow cooker and choose your cooking time. Set it to low for 6-7 hours or high for 3-4 hours. This slow cooking allows the flavors to meld perfectly. I often check it halfway through to see how it’s coming along. Stirring in Greens About 30 minutes before serving, stir in two cups of chopped spinach or kale. This will add color and nutrients to your dish. The greens will wilt nicely and blend into the curry. Plating the Dish Once done, serve the coconut curry chickpeas over a bed of cooked rice or quinoa. Use deep bowls for a great presentation. Garnishing with Cilantro Before serving, sprinkle fresh cilantro on top. This adds a bright finish and a lovely aroma. Enjoy your flavorful coconut curry chickpeas! Recommended Spices For a richer taste, add more spices. Here are some great options: - Cumin - Coriander - Cardamom - Black pepper These spices can add warmth and depth. Mix them in with the red curry paste and curry powder. Optional Add-ins You can change the flavor by adding more ingredients. Here are some ideas: - Peas for sweetness - Sweet potatoes for creaminess - Nuts for crunch These add-ins help to create a unique dish. Feel free to experiment with what you like! Slow Cooking vs. Stovetop Slow cooking lets flavors blend well. It makes chickpeas tender. The stovetop is quicker but may not develop flavors as deeply. Choose slow cooking for the best taste. Checking for Doneness To check if the curry is done, look for soft chickpeas. The spinach or kale should be wilted and bright green. If it looks good, it’s ready to serve! Best Accompaniments Serve your coconut curry chickpeas with: - Cooked rice - Quinoa - Naan bread These sides soak up the delicious sauce well. They bring balance to the meal. Variations for Topping Add toppings for extra flavor. Consider these options: - Fresh lime juice for zing - Avocado for creaminess - Extra cilantro for a fresh touch These small changes can make your dish even more delightful! {{image_2}} - Gluten-Free Alternatives: To keep this dish gluten-free, use tamari instead of soy sauce. Tamari is a gluten-free soy sauce that adds the same rich flavor. Always check labels to ensure no gluten sneaks in. - Vegan Options: This recipe is already vegan! All the ingredients come from plants. You don’t need to change anything to enjoy this curry as a vegan meal. - Using Other Vegetables: Feel free to swap in your favorite veggies. Carrots, zucchini, or peas work great. Just chop them into small pieces. They add color and nutrients to the dish. - Protein Additions: Want more protein? Add tofu or tempeh. Both are excellent choices. Simply cube them and add them to the slow cooker along with the chickpeas. - Modifying Heat with Curry Paste: If you like it spicy, add more red curry paste. Start with an extra teaspoon at first. You can always add more later. - Balancing Flavors: If your curry tastes too spicy, add a bit of coconut milk or a pinch of sugar. This helps balance the heat. Adjust to your taste for a perfect bowl of curry. After making Slow Cooker Coconut Curry Chickpeas, store leftovers in an airtight container. Best practice is to cool it first before sealing. This helps keep the flavors fresh. The curry lasts up to four days in the fridge. Make sure to check for any off smells or changes in texture before eating. You can freeze the curry for longer storage. Portion it into freezer-safe containers. Leave space at the top for expansion. The curry will freeze well for up to three months. To thaw, move the container to the fridge overnight before reheating. When it’s time to enjoy your curry again, reheat it gently. The best method is to use a saucepan on low heat, stirring often. This helps maintain the texture and flavor. Avoid overcooking, as it can make the chickpeas mushy. If it thickens too much, add a splash of coconut milk or water to loosen it. Can I use dried chickpeas instead of canned? Yes, you can use dried chickpeas. Soak them overnight. Cook them first, then add to the slow cooker. This will ensure they are soft and ready. How do I make the curry spicier? To add heat, include more red curry paste. You can also add fresh chili peppers. Adjust the spice to your taste as you mix it in. What can I use instead of coconut milk? If you need a substitute for coconut milk, try almond milk or cashew cream. These will change the flavor and texture slightly but still taste good. Can I skip the spinach or kale? You can skip the greens if you prefer. The dish will still be tasty. For added nutrition, consider adding other veggies like carrots or zucchini. How do I know when the curry is done? The curry is done when the chickpeas are hot, and the flavors are mixed well. You can taste it to check for seasoning and flavor. What if my curry is too thick? If your curry is too thick, add a bit of water or vegetable broth. Stir until you reach the desired consistency. This will help make it creamier and easier to serve. In this blog post, we've explored how to make a delicious curry using fresh and canned ingredients. I shared tips on preparation and cooking techniques, helping you serve a tasty dish. You learned about variations to meet different diets and how to store and reheat leftovers. Cooking can be easy and fun. Try these simple steps and enjoy your meal!

Slow Cooker Coconut Curry Chickpeas

Indulge in a delicious and creamy slow cooker coconut curry chickpeas dish that’s a breeze to make! Packed with flavors from coconut milk, fresh vegetables, and spices, this recipe is perfect for a cozy dinner. Simply toss the ingredients in your slow cooker and let it do the work while you relax. Ready to explore this mouthwatering recipe? Click through to discover how to whip up an easy and satisfying meal that everyone will love!
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Ingredients
  

2 cups canned chickpeas, drained and rinsed

1 can (13.5 oz) coconut milk

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon red curry paste

1 tablespoon curry powder

1 teaspoon turmeric powder

1 bell pepper (any color), diced

1 cup diced tomatoes (canned or fresh)

2 cups spinach or kale, chopped

1 tablespoon soy sauce (or tamari for gluten-free)

Salt and pepper to taste

Fresh cilantro for garnish

Cooked rice or quinoa for serving

Instructions
 

In the slow cooker, combine the chickpeas, coconut milk, chopped onion, minced garlic, and grated ginger.

    Add the red curry paste, curry powder, and turmeric powder, then stir well until all ingredients are well coated with the spices.

      Incorporate the diced bell pepper and tomatoes into the mixture, stirring to combine.

        Cover the slow cooker and set it on low for 6-7 hours or high for 3-4 hours, allowing the flavors to meld.

          About 30 minutes before serving, stir in the chopped spinach or kale until it wilts down.

            Before serving, add soy sauce and season with salt and pepper to taste.

              Serve the coconut curry chickpeas over a bed of cooked rice or quinoa, and sprinkle with fresh cilantro as a garnish.

                Prep Time: 15 minutes | Total Time: 6-7 hours | Servings: 4-6

                  - Presentation Tips: Serve the curry in deep bowls with a wedge of lime on the side, and a sprinkle of additional cilantro for a fresh touch.