This easy slow cooker chickpea curry is an economical, satisfying vegetarian dinner. The recipe also includes notes for making it in an Instant Pot.
When the household is solo or I need a low-effort meal, I rely on slow cooker dishes that require little hands-on time and few dishes. This slow cooker chickpea curry is one of those go-to meals: economical, flavorful, and easy to scale. I used to make a large batch at the start of a trip and eat it over several days; now with a family I still return to it because everyone enjoys it.
Chickpeas are a regular in our kitchen—versatile, nutritious, and inexpensive. This version uses dried chickpeas for cost savings and curry paste as a convenient shortcut. You can find curry paste in most grocery stores’ international aisles; choose mild or hot to suit your preferences.
Soaking the chickpeas overnight will shorten cooking time, but the recipe also works without pre-soaking. If you prefer using an Instant Pot, see the Notes section for a simple adjustment to the liquid and the program to use; soaking is not necessary with pressure cooking.
Serve this curry with basmati rice, naan or roti, quinoa, or cauliflower rice—whatever you enjoy. Garnish with fresh cilantro and a dollop of sour cream if you want to mellow the spice. It stores and reheats well, making it a great option for meal prep.
Slow Cooker Chickpea Curry
8 servings
15 minutes
8 hours
8 hours 15 minutes
This slow cooker chickpea curry is an easy, budget-friendly vegetarian dinner. It’s adaptable for the Instant Pot with a small adjustment.
Ingredients
- 3 cups dried chickpeas, rinsed (soak overnight if convenient)
- 1 medium onion, diced
- 1 2-inch piece fresh ginger, peeled and diced
- 1 tbsp oil
- 6 cloves garlic, minced
- 1 tsp garam masala
- 3 tbsp curry paste
- 1 (14-ounce) can diced tomatoes, undrained
- 7 cups broth or water (use 5 cups for Instant Pot—see Notes)
- 1 tbsp lemon juice
- 1/4 tsp cumin or additional garam masala
- Fresh cilantro, for garnish
- Sour cream, optional to mellow heat
Instructions
- Heat oil in a skillet over medium heat. Add ginger, onion, and garlic and cook, stirring occasionally, until the onion becomes translucent. Stir in the curry paste and 1 tsp garam masala; cook for about a minute, then transfer the mixture to the slow cooker.
- Add the chickpeas, diced tomatoes (with their juices), and broth or water to the slow cooker. Cook on high for 8–10 hours, or until the chickpeas are tender.
- Stir in the lemon juice and the additional cumin or garam masala. Taste and adjust salt as needed.
- Serve warm with rice, naan, roti, quinoa, or cauliflower rice. Garnish with fresh cilantro and add sour cream if you prefer a milder flavor.
Notes
Instant Pot method: Complete step 1 using the “Sauté” setting. Add the remaining ingredients but use only 5 cups of broth or water. Cook on the “Bean/Chili” or high pressure bean setting. Allow the pressure to release naturally for 15 minutes, then release the remaining pressure manually if needed.
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