Healthy Crockpot Indian Chickpea Curry

• 1 tbsp olive oil

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1-inch ginger, grated

• 1 large carrot, diced

• 1 bell pepper, diced

• 2 tsp garam masala

• 1 tsp cumin powder

• 1 tsp coriander powder

• 1/2 tsp turmeric powder

• 1/4 tsp cayenne pepper

• 2 cans chickpeas, drained and rinsed (15 oz each)

• 1 can diced tomatoes (14.5 oz)

• 1 can coconut milk (13.5 oz)

• 1 cup vegetable broth

• Salt to taste

• Fresh cilantro, chopped for garnish

1. Heat olive oil in a large skillet over medium heat.


2. Add the chopped onion to the skillet and sauté until translucent, about 5 minutes.


3. Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes, until fragrant.


4. Mix in the diced carrot and bell pepper, sautéing for a couple of minutes until they begin to soften.


5. Sprinkle in the garam masala, cumin powder, coriander powder, turmeric powder, and cayenne pepper. Cook the spices with the vegetables for about 1 minute, until they're well combined and aromatic.


6. Transfer the sautéed vegetables and spices to the crockpot.


7. Add the drained chickpeas, diced tomatoes, coconut milk, and vegetable broth to the crockpot with the sautéed vegetable mixture.


8. Stir the ingredients together to ensure they are fully combined.


9. Set the crockpot to cook on low heat for 6-8 hours, or on high heat for 3-4 hours. The curry should be thickened and the chickpeas and vegetables tender.


10. Taste the curry and season with salt as needed.


11. Garnish with freshly chopped cilantro before serving.