Go Back

Easy Peasy Slow Cooker Chickpea Curry

Course Main Course
Cuisine Indian


  • Butter or oil for sautéing
  • 1 large onion, chopped
  • 2 cans chickpeas
  • 2 cups store-bought marinara sauce
  • 2 tablespoons curry powder
  • 2 teaspoon cumin
  • ½ head garlic, minced
  • Handful chopped veggies of choice: cauliflower, zucchini, onions, mushrooms
  • 2 teaspoons salt
  • Dash pepper
  • 1 cup fresh spinach
  • 1 small can coconut cream
  • Bunch fresh coriander


  1. In a small saucepan, melt butter/oil. Add onions and cook on medium until lightly browned, about 5 min.

  2. Remove onions and transfer to slow cooker. To cooker, add chickpeas, marinara, curry, cumin, garlic, ginger, veggies of choice, salt, and pepper. Set cooker to high and leave for 2-3 hours, or until chickpeas are soft. 

  3. Add in spinach just until wilted, 30 minutes.

  4. To serve, ladel curry into bowls. Garnish each with a splash of coconut cream and coriander.

Recipe Notes

Flexible Tips:

  • Set slow cooker on low and cook all day until dinnertime!
  • Serve with steamed quinoa, rice, or cauliflower rice 
  • Cook on stovetop: After frying onions in a large pot, add rest of ingredients and cook until fragrant, roughly 45-60 min. 
  • Use any leftover veggies you have in the fridge