Name: Slow Cooker Chickpea Curry With Sweet Potatoes and Red Peppers
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 1 tablespoon olive oil -; 1 medium yellow onion, diced -; 1 pound dried chickpeas, rinsed -; 2 tablespoons curry powder -; 1 large white-fleshed sweet potato, peeled and diced (See Recipe Note) -; 1 large or two small sweet bell peppers, diced (red or yellow, about 1/2 pound) -; 1 (28-ounce) can diced tomatoes -; 1 (15.5 ounce) can coconut milk -; 1 1/4 cups water -; 3 cloves garlic, minced -; 1 diced serrano, jalapeño, or fresno chili (optional) -; 1 teaspoon salt -; 6 cups spinach, roughly chopped, to serve -; cooked rice , to serve (optional) -; Chopped cilantro, to serve -; Lime or lemon wedges, to serve -

Slow Cooker Chickpea Curry With Sweet Potatoes and Red Peppers

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Slow Cooker Chickpea Curry With Sweet Potatoes and Red Peppers

1. 1 tablespoon olive oil -

2. 1 medium yellow onion, diced -

3. 1 pound dried chickpeas, rinsed -

4. 2 tablespoons curry powder -

5. 1 large white-fleshed sweet potato, peeled and diced (See Recipe Note) -

6. 1 large or two small sweet bell peppers, diced (red or yellow, about 1/2 pound) -

7. 1 (28-ounce) can diced tomatoes -

8. 1 (15.5 ounce) can coconut milk -

9. 1 1/4 cups water -

10. 3 cloves garlic, minced -

11. 1 diced serrano, jalapeño, or fresno chili (optional) -

12. 1 teaspoon salt -

13. 6 cups spinach, roughly chopped, to serve -

14. cooked rice , to serve (optional) -

15. Chopped cilantro, to serve -

16. Lime or lemon wedges, to serve -

How to cook deliciously - Slow Cooker Chickpea Curry With Sweet Potatoes and Red Peppers

1. Stage

Combine the ingredients in the slow cooker: Drizzle olive oil in the bottom of a 6-quart or larger slow cooker then add onion and stir to coat. Pour dried chickpeas on top, then sprinkle the curry powder evenly over the beans. Follow with sweet potato, bell pepper, tomatoes, coconut milk, water, garlic, chili pepper (if using), and salt. Do not stir (leaving the chickpeas on the bottom and the sweet potatoes on top helps everything cook more evenly).

2. Stage

Cook on low for 6 to 8 hours: If you're around, stir the curry after about 4 hours and give it a check. At this point, the curry should seem soupy and the chickpeas will likely be edible, but still crunchy. If the slow cooker seems dry, add another half cup of water. (The curry will also be fine if you're not around to stir it.) Total cooking time will depend on your slow cooker and your chickpeas. The curry can be served any time after the chickpeas are soft and tender. It's also fine to if the curry cooks a little longer, or if you leave it on the "warm" setting for a while. The recipe is very forgiving! The curry will get thicker and creamier the longer it cooks.

3. Stage

Serve with spinach: Stir the curry well. Taste and add additional salt if needed. Serve the curry over bowls of chopped spinach, stirring to wilt the spinach. (You can also stir the spinach directly into the curry if that's more convenient for you.) Garnish with cilantro and a squeeze of lemon or lime. Leftovers will keep for about a week or can be frozen for up to three months.