Chickpea Curry

Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in
I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

  • About


  • 800 g/1 lb 12 oz tinned chickpeas, drained and rinsed
  • 4


Put the chickpeas in the slow cooker. Put the garlic and ginger in a mini food processor and process until a coarse paste forms, then leave to one side.

Heat the ghee in a frying pan over a high heat. Reduce the heat, add the cumin seeds and stir for 30 seconds. Add the onion and fry for 3–5 minutes. Add the garlic paste, curry powder and chilli flakes, if using, and fry for 30 seconds.