November 17, 2011 at 5:45 pm
by Irina Gonzalez
One of the reasons I really love using my slow cooker is because I can make dishes by just throwing ingredients together. Inspired by a water cooler conversation with another editor, I looked through my cupboards to find what dish I could make without actually buying anything.
This came from a lot of basic pantry staples and was really cheap, healthy and easy to make. Plus delicious when served over white rice…
Continuing what seems to be a growing slow cooker curry obsession for some of us here at Family Circle (I made a curried eggplant soup, Heather made Thai chicken curry and associate food editor and slow cooker expert Michael made slow cooker chicken curry), this week I tackled the simple-yet-delicious slow cooker chickpea curry. Trust me, this dish won’t disappoint.
First, I tossed in the two cans of drained chickpeas and all of the seasonings (curry powder, cinnamon and basil) into my slow cooker.
I topped that with whole mushrooms, petite diced tomatoes and collard greens.
I mixed it all up and saw that, even though I drained each can, there was still enough moisture at the bottom that I didn’t need add any more water to cook thoroughly.
I set my slow cooker on low for 6 hours and headed to sleep (yes, I did this one overnight).
I opened my slow cooker in the morning and took a big whiff of the chickpea curry. YUM! That’ll wake you up, trust me. I quickly made some rice in my rice cooker (or, rather, I set it to cook while I showered) and then portioned it out for lunch today, then froze the rest for next week.
Slow Cooker Chickpea Curry (adapted from Family Circle’s Curried Chickpeas with Couscous)
Makes: 4 servings
Prep: 10 minutes
Slow Cook: on Low for 6 hours
2 (15.5oz) cans of chickpeas, drained
1 teaspoon of cinnamon
1 teaspoon of dried basil
6 teaspoons of curry powder
1 (14oz) can of collard greens, drained
1 (14.5oz) can of petite diced tomatoes, drained
1 (6.5oz) can of whole mushrooms, drained
2 tablespoons of olive oil
1. Spray the edges of your slow cooker with olive oil spray, then pour in the chickpeas. Sprinkle on all of the dried seasonings.
2. Add in the mushrooms, diced tomatoes and collard greens on top. Mix the ingredients together so that they are evenly distributed.
3. Cover with lid and set it to cook on low for 6 hours. Once done, mix it all together again before serving either plain or over rice.
Have you made any of our Slow Cooker Chronicles dishes yet? Do you enjoy international flavors (like curry) in your slow cooker meals? Share in the comments below.