This would be one of my favourite Indian curries – tender chickpeas in a rich and flavoursome gravy. It tastes amazing straight out of the slow cooker, and only gets better and better over the coming days, as curries tend to! I often make this one when entertaining as you can really make a banquet out of it – serve with roti, rice, pilaf, raita (page 192), mango chutney, fresh apple and mint chutney (page 193), roasted cauliflower ... so many delicious options. I also love how easy it is to use dried chickpeas in this recipe rather than canned – they have so much more flavour and bitey texture, and it’s a much better option for our health and the environment.
Serves 8
+ gluten free
+ vegan
+ egg free
+ soy free
Ingredients
Brown onions
Garlic
Ginger
Chickpeas
Tomatoes
Coconut cream
Curry powder
Chicken-style stock cube or Faux-chicken stock powder
Fine salt
Water
Cashews
Method
This recipe can be found on page 91 of our fresh and delicious slow cooker cookbook; Modern Slow Cooker. Truly, this book redefines how you see your slow cooker. If you don't already have this one in your collection, you can check it out here...
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