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Slow Cooker Chickpea Curry Recipe

Ginny McMeans
  • 495 minutes
  • Serves 6

INGREDIENTS

16 oz

chickpeas, dried

1 tbsp

olive oil

1 1/2 cups

onion, diced

5 cloves

garlic, finely chopped or minced

1/4 cup

tomato paste

2 cups

tomatoes, diced

2 tbsp

cumin

2 tsp

coriander

2 tsp

cayenne pepper

1 1/2 tsp

turmeric

1 1/2 tsp

ground ginger

1/2 tsp

ground cinnamon

1/4 tsp

baking soda (- this helps chickpeas to soften when cooking, just 1/4 tsp.)

3 cups

water