Servings: 4
Equipment
Ingredients
- 2 cans chickpeas (15 oz each) drained and rinsed
- 1 can diced tomatoes (14.5 oz)
- 1 can full-fat coconut milk (13.5 oz)
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground turmeric
- ½ teaspoon salt adjust to taste
- ¼ teaspoon cayenne optional, for heat
- Juice of half a lemon and fresh cilantro for garnish
Instructions
- Add chickpeas, tomatoes, coconut milk, onion, garlic, garam masala, cumin, paprika, turmeric, salt, and cayenne to the crockpot. Mix to combine.
- Cover and cook on high for 3-4 hours or low for 6-7 hours. Stir in lemon juice just before serving and garnish with cilantro.
Notes
- Want it creamier? Add 1–2 tablespoons of tomato paste or an extra splash of coconut milk after cooking.
- Leftovers keep well in the fridge for 3-4 days and freeze beautifully.
- Pairs perfectly with basmati rice or naan for a full meal.
Nutrition
Calories: 225kcal | Carbohydrates: 10g | Protein: 3g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 453mg | Potassium: 466mg | Fiber: 2g | Sugar: 3g | Vitamin A: 425IU | Vitamin C: 12mg | Calcium: 63mg | Iron: 5mg
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