For the past couple of weeks, we’ve been getting a ton of rain in LA. I would wager to say that it’s rained more in the last two weeks than it has my entire three and a half years living in this city. While it can be frustrating to actually have to be out and about in this weather, it’s nice to have a change of pace. It’s the closest that we get to winter in SoCal so I’ve been trying to take advantage of this moment and make all the warm, cozy dishes that I associate with the cold and snow.
This dish is something that I make variations of all the time. I’m a HUGE curry girl, so meals like this are always my go-to whenever I’m in need of something warm, comforting, healthy, and delicious. Although I do not digest legumes very well, I really enjoy them. Recently, I began playing around with trying to incorporate them back into my diet and this chickpea curry was a lovely attempt to do so. Because I do have some trouble with beans, I always start with them dried, as opposed to can, and soak them ahead of time (usually 8-24 hours before I plan to cook them). If you process legumes like a champ, you could easily make this dish using a pot on the stove in a fraction of the time. If you’re using dried beans, using the slow-cooker will give you the freedom to go about your day as those babies soften up.
Like I mentioned earlier, I make variation of this dish all the time using different kinds of veggies and proteins. I highly encourage you to experiment. Replace the chickpeas all together or simply add more things in. You could easily make the sauce on the stove and then toss in a few shrimp and have a delicious seafood variation of this! If you’d like to try chicken, I suggest making it on the stovetop as well. I personally don’t like the texture of chicken that’s been slow-cooked so I wouldn’t go the Crockpot route but to each her own!
- About 4 cups of dried chickpeas (or about 2 cans if not using dried)
- One onion
- 1 10-oz can of diced tomatoes with jalepeno and cilantro*
- 2 T curry powder
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp salt
- bay leaf
- 2 cups of veggie or chicken stock
- 1 cup water
- 1/2 cup coconut milk
- Place chickpeas in a large bowl and soak in water overnight.
- After soaking, place chickpeas along with all the additional ingredients EXCEPT the coconut milk into the slow-cooker.
- Cook for 4-5 hours on low setting.
- Once done cooking, add coconut milk and serve.
- Let the deliciousness unfold.
- *I just happened to see this at the store and thought the extra flavors would be nice. Regular diced tomatoes will also do just fine!