No ImageSlow Cooker Chickpea Curry with Sweet Potatoes and Red Peppers

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  1. SHERIHAN

    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.

    xxxxxyyyyy

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  2. Lisa

    This is delicious!

  3. Austin

    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.

    xxxxxyyyyy

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  4. Nick

    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.

    xxxxxyyyyy

  5. Bhavesh

    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/

    xxxxxyyyyy

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