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- 1 can (15 oz) chickpeas, drained and rinsed - 1 can (14 oz) coconut milk - 1 medium onion, diced - 3 cloves garlic, minced - 1 inch fresh ginger, grated - 2 tablespoons curry powder - 1 teaspoon ground cumin - 1 teaspoon ground turmeric - 1 can (14 oz) diced tomatoes - 2 cups vegetable broth - Salt and pepper to taste - Fresh cilantro for garnish (optional) - Cooked rice or quinoa for serving

Creamy Coconut Chickpea Curry in the Crockpot

Discover the vibrant Coconut Bliss Chickpea Curry, a delicious and nutritious plant-based dish that everyone will love! Packed with protein-rich chickpeas and creamy coconut milk, this curry is not just a delight for your taste buds but also offers numerous health benefits. Perfect for busy individuals or families, this easy-to-make recipe combines aromatic spices and fresh ingredients for a satisfying meal. Serve it over rice or quinoa for a wholesome dinner that everyone will enjoy.
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Ingredients
  

2 cans (15 oz each) chickpeas, drained and rinsed

1 can (14 oz) coconut milk

1 can (14 oz) diced tomatoes, undrained

1 medium onion, finely chopped

4 cloves garlic, minced

1 inch ginger, grated

1 bell pepper (red or yellow), diced

2 cups spinach (fresh or frozen)

2 tablespoons curry powder

1 teaspoon ground cumin

1 teaspoon turmeric powder

1 teaspoon salt (adjust to taste)

1 teaspoon black pepper

½ teaspoon cayenne pepper (adjust for spice level)

2 tablespoons olive oil

Juice of 1 lime

Fresh cilantro, for garnish (optional)

Cooked jasmine or basmati rice, for serving

Instructions
 

Prep the Base: In a skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté for about 5 minutes until the onions are translucent and fragrant.

    Combine Ingredients: In the crockpot, add the sautéed onion mixture, chickpeas, diced tomatoes (with juice), coconut milk, diced bell pepper, spinach, curry powder, cumin, turmeric, salt, black pepper, and cayenne pepper. Stir well to combine all ingredients.

      Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.

        Finish: About 30 minutes before serving, add the lime juice and stir. If you want a thicker consistency, feel free to mash some of the chickpeas against the side of the crockpot.

          Serve: Once cooked, taste and adjust seasoning if necessary. Serve over steamed jasmine or basmati rice. Garnish with fresh cilantro if desired.

            Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 4-6 servings