# Slow Cooker Chickpea Curry

> For slow cooker chickpea curry, add two cans of drained chickpeas, a can of diced tomatoes, a can of coconut milk, onion, garlic, ginger, curry powder, garam masala, cumin and turmeric to the slow cooker. Cook on LOW for 6 hours or HIGH for 3 hours, then stir in spinach and lime juice.

Source: https://www.savourrecipes.com/recipe/slow-cooker-chickpea-curry
Author: Cookwithmrdots | Published: May 27, 2026 | Updated: Sep 18, 2026
Categories: Slow Cooker Recipes, Healthy Recipes
Collections: Meal Prep Recipes, Winter Recipes
Tags: Vegan, Vegetarian, Gluten Free, Indian, Meal Prep, Make Ahead, One Pan

This chickpea curry is hearty, creamy and costs very little to make. Canned chickpeas simmer slowly with coconut milk, tomatoes and warm spices, and a few handfuls of spinach go in at the end.

## Key facts

- Prep time: 15 mins
- Cook time: 6 hrs
- Total time: 6 hrs 15 mins
- Yield: 6 servings
- Difficulty: Easy
- Cuisine: Indian
- Method: Slow cooking
- Calories: 330 per serving

## Ingredients

- 2 cans chickpeas (540 ml each), drained and rinsed
- 1 can diced tomatoes (796 ml)
- 1 can full-fat coconut milk (400 ml)
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp tomato paste
- 1 tbsp curry powder
- 1 tsp garam masala
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper (optional)
- 1 1/4 tsp salt
- 4 cups baby spinach
- 1 lime, juiced
- fresh coriander and cooked basmati rice, for serving

## Equipment

- Slow cooker (4-6 L)

## Instructions

1. **Combine in the slow cooker.** Add the chickpeas, tomatoes, coconut milk, onion, garlic, ginger, tomato paste, curry powder, garam masala, cumin, turmeric, cayenne and salt to the slow cooker. Stir well.
2. **Slow cook.** Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the onion is soft and the sauce has thickened slightly.
3. **Add the spinach.** Stir in the spinach and cook for 5 minutes until wilted. Lightly mash a few chickpeas against the side of the pot to thicken the sauce, then add the lime juice.
4. **Serve.** Taste for salt and serve over basmati rice with fresh coriander.

## Tips

- Use full-fat coconut milk for a rich, creamy sauce; light coconut milk makes it thinner.
- Bloom the spices in 1 tbsp oil in a skillet for 1 minute before adding them for even deeper flavour.
- The lime juice at the end brightens all the spices, so do not skip it.

## Variations

- Add 2 cups of cubed sweet potato at the start for an even heartier curry.
- Stir in a cup of frozen peas with the spinach.
- Swap one can of chickpeas for red lentils and add 1 cup of vegetable stock.

## Storage

- Fridge: Keep in airtight containers for up to 5 days.
- Freezer: Freeze for up to 3 months and thaw overnight in the fridge.
- Reheat: Reheat on the stove over medium heat, adding a splash of water if needed, until steaming hot.

## Nutrition per serving (estimate)

| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 330 | 11 g | 36 g | 17 g |

## Frequently asked questions

### Is chickpea curry vegan?

Yes. This recipe uses coconut milk instead of dairy cream and contains no animal products. Serve it with rice rather than butter naan to keep the whole meal vegan.

### Can I use dried chickpeas?

Yes, but cook them first. Soak 1 1/2 cups dried chickpeas overnight and simmer until tender before adding them, since dried chickpeas may not soften fully in the acidic tomato sauce.

### How do I make the curry thicker?

Mash some of the chickpeas, or cook with the lid off on HIGH for the last 30 minutes so some of the liquid evaporates.

### Does chickpea curry freeze well?

Very well. Cool it quickly, freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.