Slow-Cooker Chickpea Coconut Curry

Despite the fact that I use my Crock-Pot all the time, I haven’t posted a slow-cooker recipe here in almost six months. How is that possible?! Well, certain slow-cooker favorites (like this, this, and this) are such big household hits that I haven’t had as much need to try out new recipes. That’s a pretty darn great problem to have! However, my toddler has become a huge fan of beans, legumes, + meatless meals, so that inspired me last month to try this wonderful Chickpea Coconut Curry. Do not be fooled by the short, simple ingredient list – it is packed with beautiful, bright, complex flavors. Since then, it has been in frequent rotation in our home, impressing both the adults + the kiddo alike. My favorite way to serve it is as pictured, with Cilantro-Lime Rice (which is SO good), but it’s also tasty with plain white or brown rice, quinoa, farro, or naan.

While this turns out beautifully in the slow-cooker, it is easily adapted for quicker cooking on the stovetop, which I’ve done when I left dinner-planning until the last minute. =) Simply saute your onions/garlic in a medium saucepan until tender/translucent, then add in the other ingredients as described below. Bring to a boil, then reduce to a simmer + cook, stirring occasionally, until the chickpeas are heated through and the sauce has thickened to your liking (about one hour for me). Whether you cook this on the stovetop or in your slow-cooker, however you serve it, I know you are going to be wowed by it — it really is a scrumptious meal!

Slow-Cooker Chickpea Coconut Curry

serves 6, adapted from Cooking Light

Ingredients

2 teaspoons canola oil
1 1/2 cups chopped onion
2 garlic cloves, minced
2 (19-ounce) cans chickpeas (garbanzo beans), rinsed and drained
2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
1 (13.5-ounce) can light coconut milk
1 tablespoon curry powder
1 teaspoon salt
1/2 cup chopped fresh cilantro

Directions

Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 5 minutes or until onion is tender.

Place onion mixture, chickpeas, diced tomatoes, coconut milk, curry powder, and salt in a 3 1/2-quart electric slow-cooker; stir well. Cover and cook on LOW for 6-8 hours. Stir in cilantro + serve immediately.

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