Chickpea Curry in the Slow Cooker

Simple Sweet Potato Chickpeas Curry in the Slow Cooker! #slowcooker #crockpotEasy Indian Chickpea Curry in the Slow Cooker! Try this crockpot friendly veggie-based gluten-free chickpea curry recipe (that can be prepared dairy free as well!) 

Sweet Potato Chickpeas Curry in the Slow Cooker! #slowcooker #crockpot

In my younger years, I had the opportunity to spend three separate summers in India. I have many vivid memories of the hospitality of the Indian people, as well as the vibrant culture and food.

On my third trip, I spent a summer working in a small village in central India. Nowadays many Indian cities are thriving urban areas, mingling colorful history with modern flair. However, most often, rural India lives on as their ancestors in small villages with dirt roads, thatched roofs, and open air communal buildings.

Simple Chickpea Curry in the Slow Cooker! #slowcooker #crockpot

In our little village, we cooked most of our meals over camping stoves. Yet the generosity of the Indian people opened the doors for many meals to be shared with our short-term neighbors.

Due to India’s caste system, many of our neighbors were vegetarian. I was always awestruck by the array or legume and egg based curry dishes we were served at any given meal. Always with a heaping pile of fragrant basmati rice and a stack of steaming chapatis (flat tortilla-like bread.)

Making Sweet Potato Chickpea Curry in the Slow Cooker! #slowcooker #crockpot

I actually had an impromptu cooking lesson, on several occasions, when a kindly granny would take me under her wing for the evening. Once I learned to make chapatis sitting on a dirt floor, over a small stone table. Another time, I learned to make a classic chickpea curry dish in a hanging ceramic vessel over a campfire.

Today’s Chickpea Curry in the Slow Cooker is a nod to the bright yellow aromatic chickpea curry I learned to make so many years ago. The fragrant silky sauce is the perfect complement to the hearty chickpeas and sweet potatoes.

The Best Chickpea Curry in the Slow Cooker #slowcooker #crockpot

I’ve simplified the recipe to reduce the necessary ingredients by almost half, yet retaining the intense flavor.

Making Chickpea Curry in the Slow Cooker allows you to prep very little, then set-and-forget this vegetarian dinner until much later in the day.

Not only is Chickpea Curry in the Slow Cooker fabulous served over rice, it makes a wonderful Indian-style filling for warm naan and chapatis!

Easy Chickpeas Curry in the Slow Cooker! #slowcooker #crockpot

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30 Responses to “Chickpea Curry in the Slow Cooker”

  1. Anna Cposted April 17, 2015 at 6:57 am

    Since I was on two of those trips to India with you, I think I have to make this. Also because it looks amazing! Your memories of our food in the village are much better than mine. I always think of the nasty MREs and Neelka’s concoctions of flour and butter. Good times!


    • Sommer — April 17th, 2015 @ 9:46 am

      LOL! I remember those too… Just trying to focus on the good meals. ;)


  2. Brenda @ a farmgirl's dabblesposted April 17, 2015 at 9:47 am

    Curry, oh how I love thee. Great easy recipe!


  3. Heather Christoposted April 17, 2015 at 10:41 am

    Gah!!!!! Curry is my favorite! This looks just awesome!


  4. Julie @ Table for Twoposted April 17, 2015 at 10:46 am

    I LOVE curry!! This is such a yummy looking dish!


  5. Tieghanposted April 17, 2015 at 11:00 pm

    This looks so amazing and cozy! YUM!


  6. Amandaposted April 18, 2015 at 9:13 am

    This curry looks amazing!!!


  7. Lauren @ A Nerd Cooksposted April 18, 2015 at 9:28 am

    Curry is my jam.  I can’t wait to try this out (probably tomorrow!)!


  8. Deniseposted April 18, 2015 at 10:06 am

    I love Indian cuisine. I’m from England and there’s a curry shop on every corner there!

    While I love a simple recipe for busy days (and this one looks really yummy), sometimes I love to delve into a more involved one. For those of us who enjoy such things, perhaps one day you could share the original recipe that you simplified?


  9. marlaposted April 18, 2015 at 10:20 am

    I must try this curry! Looks fantastic!


  10. Shainaposted April 18, 2015 at 4:16 pm

    Such a gorgeous dish, and what an incredible experience to have had.


  11. Jayposted April 20, 2015 at 11:27 am

    I wonder how butternut squash would be instead of sweet potatoes?


  12. Erin @ The Spiffy Cookieposted April 20, 2015 at 11:58 am

    I am so in love with this right now, everything from the curry, to the chickpeas, to being in a slow cooker.


  13. Vicposted April 20, 2015 at 12:26 pm

    The chickpeas you have added into the slow cooker look cooked already. Is this the case? If so, do they become mushy? Looks scrummy :-) Thanks!


  14. Katelynposted June 1, 2015 at 12:13 pm

    I made this last night and it was great! I loved the flavors and the creaminess, thanks for the recipe! One edit I would make is that I would cook it for less time. I did 4.5 hours on high and the sweet potatoes were completely disintegrated and the chickpeas were mushy. It may be due to my crock pot, but I think with a little less cooking time, next time it will be perfect!


    • Erin — November 8th, 2015 @ 11:57 pm

      I cooked for 6 hours on low, and the sweet potatoes were the perfect consistency!


  15. TerriSueposted December 16, 2015 at 10:33 pm

    My future DIL loves sweet potatoes but has  mostly had them in the ubiquitous Thanksgiving marshmallow casserole.  I have been trying to expand her horizons of how wonderful they can actually be.  I found your recipe last week and made it tonight.  We all thought it was great but she kept going back for more.  When my son was taking her home I went to the door and asked if she would like to take some for lunch tomorrow.  She said are you kidding and ran back inside the house  while I packed her up a lunch.  I had recently stumbled upon some dried curry leaves and fried them along with the onions.  First time to use them.  They were great in this.  I doubled the recipe.  Cooked it on high for 4 hours.  Potatoes were just right as were the garbanzo beans.  She is allergic to dairy so I did all coconut milk.  This recipe is going to be going into our regular rotation.  Thank you for helping me get one more recipe away from marshmallows! 


    • Sommer — December 17th, 2015 @ 8:50 am

      Hi TerriSue, Thanks so much for coming back to let me know how it turned out. You just made my day! :)


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  19. Laurenposted January 15, 2016 at 7:41 pm

    Wow. I’ve not had curry before. This was entirely different from my usual recipes. I loved the flavors. Like someone else mentioned, 4.5 hours might be too long for the HIGH setting. I just did 4 hours and it turned out perfect. Thanks for sharing! I’m beaming. :)


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  24. Amila Wickramarachchiposted March 10, 2016 at 10:11 am

    This chickpea curry looks delicious with so creamy and thick gravy.I usually boil chickpea using slow cooker, but I didn’t use it for curry.This is a great idea for me to try…


  25. Mariaposted September 16, 2016 at 6:28 pm

    Does this chickpea curry recipe not actually call for curry? Just checking before I make it. It looks delicious!


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