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I made it yesterday and served it with brown basmati rice. It was pretty good. However, I actually cooked it on pressure, not slow cook, I pressed the wrong button! It was still cooked but the consistency is watery and I cooked it some more on the slow cooking method and it’s still not creamy, not sure why. I might have added a bit too much water. Anyway, it was flavorful and I will make it again.
Hi Sherian, I’m glad this more or less turned out for your unanticipated alternate cooking method! Pressure cooker seal in even more liquid than slow cookers, so when you used the pressure cook function, none of the liquid evaporated–that’s why it ended up watery.
This is delicious!
Love this recipe and I’ve made it probably a dozen times now! It is a very forgiving recipe so I tend to start it in the morning before work and it is ready and waiting for me when I get home. As many people have now stated the chickpeas do tend to be too crunchy for my liking so I sub 2 cans of chickpeas instead and I’ve not had any issues since! This meal has made it into my bi-weekly rotation and every guest loves it.
So glad you like this, Austin, and thanks for the tip on using canned chickpeas!
Thanks Sabrina – super easy and tasty. Used dry chickpeas that weren’t soaked overnight and cooked on low for 8 hours. The lime and cilantro finish really brightened the flavours at the end.
Loved this chickpea recipe . It is really great. I have recently tried this and it is very tasty./ Also sharing here chickpea curry recipe. Check out the recipe here: https://www.recipespack.com/slow-cooker-chickpea-curry-with-sweet-potatoes-and-red-peppers-recipe/
Great recipe. Follow your blog regularly it’s really healpful
I made curry following all instruction; chickpeas were still a bit hard so I cooked for about 3 hours longer- a bit better. I’m for sure making again. Love the flavors
Flavor is excellent but I agree with the others that the chickpeas are too crisp. Snacking crispy is fine but in this dish, they need to be softer. Also, I would double the potatoes as the portions seems off.
We’ve been thinking of calling to soak the chickpeas overnight so they cook more evenly and more predictably in the slow cooker. Your feedback is helpful, thanks!
Havent tasted it yet, may be good, but had to say that there is nowhere NEAR enough water or liquids in the recipe! Came home to burned chickpeas around the edge of my crockpot.. I mean to burn something in a crockpot is a hard thing to accomplish! Really upset at having to wait at least another 2-3h while the liquid I just added hopefully makes the chickpeas edible. And this is after 9h on low heat. Regardless of taste I’m disappointed.
We’re sorry to hear your curry burned and still had hard chickpeas after all that cooking time. What a disappointment! We’ve been talking with the team about presoaking chickpeas versus adding them dry, and after reviewing some of the comments here, including that step may be worth it.
Great recipe (it must be, I seldom review). Chickpeas are definitely al dente but that’s a great change for me from those in the tin. I used Anya salad potatoes in place of sweet potatoes and that works well. Dropped some pods of frozen spinach in for the last half hour.
Followed recipe and turned out amazing! We are grain free and vegan and used cauliflower rice instead of regular rice and everyone, kids included, loved this!! So delish!!
Thank you for sharing.
havent tried yet but might use canned chick peas after reading the comments. How many ounces of canned would be equivalent to 1 pound dried? thanks
Hi, Robert! One pound of dried beans makes about 5 cups of cooked beans. One can holds about 1 3/4 cups of beans, so I’d substitute 3 cans. Let us know how it works out!
Meh…not the worst but I definitely wouldn’t make it again. I’m just sad that it took so long to cook (10 hours) and it made so much food. These are leftovers I don’t want to eat. Yes, chickpeas are al dente after 8 hours.
Hi, Sammie! I’m so sorry that you didn’t enjoy this recipe! If your beans were still al dente after 8 hours of cooking, then that’s a sign that they were fairly old. Unfortunately, old beans are very hard to soften, and sometimes never totally soften. Try to buy your beans from a place that has good turnover of dried beans; it’s not fool-proof, but I find this does give you a sign fresher beans in the store. Better luck next time!
Mine turned out pretty dry. I added about a 1/4 cup of water at the end but it needed more. Furthermore, the chickpeas were al dente after eight hours in my slow cooker which usually runs hot.
Thanks for the feedback, Stephen! It sounds like your slow cooker runs a little hotter than ours, which accounts for the extra evaporation of the liquid.
Currently in the slow cooker and it’s taking forever for the chickpeas to go soft . I used butternut squash instead of sweet potato and it is delicious. I would just perhaps soften my chickpeas first next time or use canned. Easy to follow & full of flavour though.
I made this recipe today and it was my first time trying curry. It was delicious. I plan on making it many more times and filling my freezer with it too.
I made this recently and enjoyed every bite of it. My grocery store does not carry dried chickpeas, so I subbed two cans of chickpeas instead, but waited until the last 3 or 4 hours to add them to the crock pot so they wouldn’t get too mushy. Otherwise, I followed the instructions, and it turned out fantastic. The flavors are uniquely intriguing, but not overpowering. I am a night-shift nurse, so I love when I find a recipe that is easy to put in the crockpot in the morning before I go to bed, and will be ready to eat for dinner before I leave. Plus, it’s a huge bonus if it makes enough to last a few days so that I have a stockpile of healthy meals for myself to get me through the work weekend without eating hospital cafeteria food or eating out.This recipe easily fulfilled both criteria, and for that reason, it’s earned its place in my regular rotation of recipes.
I made this yesterday and I don’t have a slow cooker, and it still turned out really well! I used all the same ingredients (subbed canned chickpeas for dried) and made it the same method I would make a chili. So good! Thanks!
this looks delicious. I prefer cooking beans and lentils in my instant pot. So you have a instant pot version of this?
Hi, Karen! We haven’t yet developed a version of this recipe for the pressure cooker. If you give it a try on your own, please let us know how it turns out!
This is so good! I used a jalapeño and it gave good flavor really no heat. At 7 hours I had a bowl but the garbanzos were a little more firm than I like. However I couldn’t help myself and gobbled it down. So good! I did add another 1/2 cup of water because I wanted the chick peas to absorb more. This does NOT have a hit-you-over the head curry flavor and is just super scrumptious.