Crockpot Chickpea Dish (Print Version)
# Ingredients:
01 -
2 cans (28 ounces) chickpeas, drained.
02 -
3 cups peeled and chopped sweet potatoes.
03 -
1 teaspoon cumin powder.
04 -
2 teaspoons turmeric powder.
05 -
2 teaspoons garam masala.
06 -
1/4-1/2 teaspoon red chili flakes (optional for spice).
07 -
1 tablespoon grated fresh ginger.
08 -
4 garlic cloves, crushed.
09 -
1 large onion, diced.
10 -
1 tablespoon olive oil.
11 -
1 tablespoon honey (or substitute with agave syrup for vegan).
12 -
1 1/2 cups heavy cream or one 13-ounce can of full-fat coconut milk (unsweetened for non-dairy).
# Instructions:
01 -
Heat up the olive oil in a frying pan over medium heat. Toss in the chopped onion, smashed garlic, and grated ginger. Stir them around until soft, which should take about 3 to 5 minutes. Take it off the stove once done.
02 -
Transfer the cooked onion mixture to your blender. Add the heavy cream (or the unsweetened coconut milk), garam masala, cumin, turmeric, honey (or agave), and some salt. Blend everything until super smooth.
03 -
Pour the creamy sauce you just blended into the slow cooker. Add the chickpeas and sweet potato chunks. Stir the mixture well so all pieces are nicely coated.
04 -
Cover the slow cooker with its lid and choose your setting: cook on HIGH for 4 to 5 hours or go LOW for 6 to 8 hours.
05 -
Once those sweet potatoes are soft and easy to pierce with a fork, the curry is done! Dish it up warm, sprinkle some fresh cilantro if you like, and pair it with basmati rice or stuff it into naan or chapati wraps.
# Notes:
01 -
For a totally vegan dish, swap out heavy cream with canned coconut milk and use agave instead of honey.
02 -
This dish is naturally gluten-free and easy to adapt for dairy-free diets too.