Name: Crockpot Indian Chickpea Curry
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6
Cuisine: Indian
Ingredients: 2 (15-oz) cans chickpeas, drained and rinsed; 1 large onion, finely diced; 4 cloves garlic, minced; 1-inch piece fresh ginger, grated or minced; 1 (14-oz) can diced tomatoes (with juice); 3 tablespoons tomato paste; 1 (14-oz) can full-fat coconut milk; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 teaspoon ground turmeric; 2 teaspoons garam masala; ½-1 teaspoon cayenne pepper or chili powder (adjust to taste); 1 bay leaf; Salt and black pepper, to taste; Juice of ½ lemon; Fresh cilantro, chopped (for garnish); Optional: 2 cups fresh spinach

This Crockpot Indian Chickpea Curry simmers chickpeas in a rich, aromatic tomato-coconut sauce infused with ginger, garlic, and warm spices like cumin, coriander, turmeric, and garam masala. It’s a comforting, plant-based meal that’s naturally vegan, gluten-free, budget-friendly, and full of deep, layered flavors that develop beautifully over hours.

Why You’ll Love This recipe

You’ll adore this recipe because it’s incredibly hands-off—just dump everything in the slow cooker and let it work its magic while you go about your day. The result is tender chickpeas bathed in a velvety, spiced sauce that’s bursting with authentic Indian taste without needing constant stirring or babysitting the stove.

It’s perfect for meal prep, feeds a crowd affordably (using mostly pantry staples), and feels restaurant-quality with minimal cleanup. Plus, it’s naturally vegan and gluten-free, making it inclusive for various diets, while the slow cooking melds the spices into something truly comforting and addictive. Leftovers taste even better the next day as the flavors deepen—ideal for weeknight dinners or lazy weekends.

Yield: 6 servings

Crockpot Indian Chickpea Curry

Easy vegan slow cooker chickpea curry with creamy coconut and warm Indian spices—comforting, flavorful, and hands-off deliciousness.

Prep Time 10 minutes

Cook Time 8 hours

Additional Time 5 minutes

Total Time 8 hours 15 minutes

Ingredients

2 (15-oz) cans chickpeas, drained and rinsed
1 large onion, finely diced
4 cloves garlic, minced
1-inch piece fresh ginger, grated or minced
1 (14-oz) can diced tomatoes (with juice)
3 tablespoons tomato paste
1 (14-oz) can full-fat coconut milk
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground turmeric
2 teaspoons garam masala
½-1 teaspoon cayenne pepper or chili powder (adjust to taste)
1 bay leaf
Salt and black pepper, to taste
Juice of ½ lemon
Fresh cilantro, chopped (for garnish)
Optional: 2 cups fresh spinach

Instructions

Grab your slow cooker and give it a quick spray with oil if you like (makes cleanup easier!).
Dice that onion nice and fine—it's the flavor base, so take your time for even cooking.
Mince the garlic and grate the ginger fresh—this is where the magic aromatic starts!
Dump the chickpeas, onion, garlic, ginger, diced tomatoes (juice and all), tomato paste, and all those beautiful spices (cumin, coriander, turmeric, garam masala, cayenne, bay leaf, salt, pepper) right into the crockpot.
Pour in the creamy coconut milk—shake the can first so it's well mixed and luscious.
Give everything a good stir to coat the chickpeas evenly in that spiced goodness. Pop the lid on.
Set your slow cooker to low for 6-8 hours (perfect for all-day flavor) or high for 4 hours if you're in a hurry. Walk away and let it simmer happily!
When done, open the lid—the aroma will be incredible. Remove the bay leaf, then stir in fresh lemon juice for that bright pop.
If using spinach, toss it in now and stir until it wilts beautifully (just 5-10 minutes). Taste and tweak salt, spice, or lemon as needed.
Serve hot over fluffy basmati rice, with warm naan, or even on its own—garnish generously with chopped cilantro for freshness. Enjoy every cozy spoonful!

Notes

This curry gets better overnight, so make extra! It's naturally vegan/gluten-free. For milder palates, reduce cayenne. Use dried chickpeas (pre-soaked and cooked) for a from-scratch feel.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 163Total Fat 10gSaturated Fat 7gUnsaturated Fat 3gSodium 117mgCarbohydrates 17gFiber 5gSugar 4gProtein 5g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Rinse canned chickpeas thoroughly to remove excess sodium and improve texture.
For deeper flavor, sauté onions, garlic, and ginger briefly in a pan before adding to the crockpot (optional but recommended if you have 5 extra minutes).
Adjust spice levels gradually—start milder and add more cayenne or chili toward the end if needed.
Stir in fresh spinach or greens at the very end so they wilt without turning mushy.
Use full-fat coconut milk for the creamiest result; shake the can well before opening.
Taste and season at the finish—add a squeeze of lemon or lime for brightness to balance the richness.
If the sauce seems too thin, mash a few chickpeas against the side or cook uncovered on high for the last 30 minutes.

Ingredients Notes

Chickpeas (two 15-oz cans, drained and rinsed) form the hearty, protein-packed base—canned keeps it quick, but dried (soaked and pre-cooked) work too for even better texture. Onion, garlic, and fresh ginger provide the aromatic foundation essential to Indian cooking. Canned diced tomatoes and tomato paste create a tangy, rich sauce base.

Full-fat coconut milk adds luxurious creaminess and subtle sweetness that tempers the spices. Key spices include ground cumin, coriander, turmeric (for color and earthiness), garam masala (for warmth), and optional cayenne or chili for heat. Salt, black pepper, and a bay leaf enhance everything. Fresh cilantro and lemon juice finish it with brightness—don’t skip them!

Variations and Substitutions

Make it spicier by adding extra cayenne, fresh chilies, or a spoonful of chili paste. For a green version, stir in several handfuls of baby spinach or chopped kale (Chana Saag style) during the last 15-30 minutes. Add vegetables like diced potatoes, sweet potatoes, carrots, or bell peppers for extra bulk and nutrition—throw them in at the start.

For a lighter option, swap coconut milk for light coconut milk or even vegetable broth plus a splash of cashew cream. Use garam masala if chana masala spice blend isn’t available. For non-vegan, add chicken thighs or shrimp in the last hour. Swap chickpeas for lentils or black beans for a twist. Make it oil-free by skipping any optional sauté step.

Storage Options

Refrigerate leftovers in an airtight container for up to 5 days. Reheat gently on the stovetop or microwave, adding a splash of water or coconut milk if it thickens too much. Freeze in portioned containers for up to 3 months—thaw overnight in the fridge before reheating. The flavors improve with time, so it’s perfect for batch cooking.