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Parve
Easy
4 Servings
Allergens 
No Allergens specified
3 Hours
Diets
Made with everyday store cupboard ingredients, this popular chickpea/garbanzo bean curry requires little effort – apart from frying the onion, you pretty much bung everything into the pot and let it bubble away. Spices are well known for the positive effect they have in supporting our gut health, while ginger is a superstar when it comes to aiding digestion. Low 4–5 hours High 3–4 hours
2 teaspoons cumin seeds
2 tablespoons coconut oil
1 onion, finely chopped
4 cloves garlic, finely chopped or 4 cubes Gefen Frozen Garlic
1 thumb-sized piece of fresh root ginger, finely grated
600 grams/21 ounces Tuscanini Chickpeas/garbanzo beans, drained (reserve 70 milliliters/ scant 1/3 cup of the chickpea water or aquafaba), see note
1 (400-gram/14-ounce) can chopped tomatoes
1/2 teaspoon dried chilli/hot pepper flakes
1 teaspoon ground turmeric, such as Pereg
1 and 1/2 teaspoons ground coriander
1 teaspoon garam masala
freshly squeezed juice of 1/2 lemon or 1 teaspoon tamarind paste
125 grams/4 ounces baby spinach leaves
sea salt
freshly ground Gefen Black Pepper
4 heaped tablespoons thick natural/plain yogurt, or dairy-free alternative
1 handful of coriander/cilantro leaves, cleaned
1/2 red onion, thinly sliced into rings
warmed flatbreads, to serve (optional)
Toast the cumin seeds in a dry frying pan/skillet for two minutes, tossing the pan/skillet occasionally, until they smell aromatic. Tip into a bowl and set aside.
Heat the oil in the frying pan/skillet over a medium heat and fry the onion for six minutes, until softened. Add the garlic and ginger and cook for another two minutes, stirring. Tip the onion mixture into the slow cooker pot with three-quarters of the toasted cumin.
Add the chickpeas/garbanzo beans, aquafaba, chopped tomatoes, chilli/hot pepper flakes and turmeric. Cover and cook for four to five hours on low or three to four hours on high. Twenty minutes before the curry is ready, add the ground coriander, garam masala, lemon juice or tamarind and spinach. Stir until combined, then cover and finish cooking.
Serve topped with a spoonful of yogurt, coriander/cilantro, slices of red onion and sprinkled with the remaining cumin, with flatbreads on the side.
From Healthy Vegetarian & Vegan Slow Cooker: Over 60 recipes for Nutritious, Home-Cooked Meals from Your Slow Cooker by Nicola Graimes, published by Ryland Peters & Small Photography by Kate Whitaker © Ryland Peters & Small 2022 Purchase on Amazon.
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