Wow – this dish was a surprise! I am not a fan of coconut, but you can’t ignore all the great health benefits of this supposed wonder food, so I’m trying to add some to my diet where I can (shavings with my cereal or oatmeal, cooking with coconut oil, etc). I decided to try this dish, fully expecting not to like it much. But I loved it. Not just loved it, LOVED it! It’s full of flavour and depth, and it was extremely easy to make – it only took 5 minutes of preparation! Then a further 15 minutes to cook the rice and prepare my vegetables. Not bad for a meal which nearly blew my socks off with flavour. This is the first time I used a curry powder, instead of adding each spice individually. I can’t say I noticed much difference, and it sure was a time saver.

Slow Cooked Coconut Curried Chickpeas
Serves 6
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Prep Time
5 min
Cook Time
8 hr
Prep Time
5 min
Cook Time
8 hr
Ingredients
  1. 1 1/2 cups chopped onion
  2. 2 garlic cloves, minced
  3. 2 (19-ounce) cans chickpeas (garbanzo beans), rinsed and drained
  4. 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
  5. 1 (13.5-ounce) can light coconut milk
  6. 1 tablespoon curry powder
  7. * 2 tablespoons chopped pickled jalapeño pepper
  8. 1 teaspoon salt
  9. * 1/2 cup chopped fresh cilantro
  10. 6 cups hot cooked basmati rice
Instructions
  1. Place onion, garlic, chickpeas, and next 5 ingredients (through salt) in a 3 1/2-quart electric slow cooker; stir well. Cover and cook on LOW for 6 to 8 hours. Stir in cilantro. Serve over rice.
Notes
  1. * I didn't use these ingredients
Adapted from My Recipes
Adapted from My Recipes
The Pescetonian http://pescetonian.co.uk/