West african slow cooker chickpea curry
Discover the rich and vibrant flavors of West Africa with this delicious slow cooker chickpea curry recipe! Made with a fusion of aromatic spices like cumin, coriander, and nutmeg, and packed with wholesome ingredients including chickpeas, cauliflower, and spinach, this hearty vegetarian dish is not only nutritious but incredibly easy to prepare. Perfect for busy weeknights, just let your slow cooker do the work and enjoy a warm, comforting meal full of bold spices and savory goodness.
- 28 Apr 2025
- Cook time 165 min
- Prep time 20 min
- 4 Servings
- 17 Ingredients
Experience the rich and vibrant flavors of West Africa with this slow cooker chickpea curry. This dish combines an array of aromatic spices with hearty vegetables and chickpeas, creating a deliciously spiced, nourishing, and easy-to-make meal. Perfect for busy days, this slow cooker recipe allows you to set it and forget it, delivering a comforting, wholesome dinner with minimal effort.
Ingredients:
Instructions:
- Finely chop the onion and red hot chili peppers. Mince the garlic cloves and ginger.
- In a skillet over medium heat, add the olive oil. Once hot, add the chopped onion, chili peppers, minced garlic, and ginger. Sauté until the onion is translucent and fragrant, about 5-7 minutes.
- Add the curry powder, ground cumin, dried coriander, black pepper, ground nutmeg, and cinnamon to the skillet. Stir well, allowing the spices to toast and become aromatic for about 2-3 minutes.
- Stir in the tomato puree and canned tomatoes, breaking up the tomatoes with a spatula or spoon. Let the mixture cook for an additional 5 minutes to meld the flavors.
- Transfer the contents of the skillet to your slow cooker. Add the drained and rinsed chickpeas, cauliflower florets, and green beans. Stir to combine.
- Set the slow cooker on low and cook for 6-8 hours, or on high for 3-4 hours. The vegetables should be tender and the flavors well incorporated.
- About 10-15 minutes before serving, stir in the roughly chopped spinach. Allow it to wilt and integrate into the curry.
- Once the spinach is wilted and everything is heated through, give the curry a good stir and taste for seasoning. Adjust with salt if necessary.
- Serve your West African Chickpea Curry hot, garnished with fresh coriander if desired. It pairs well with rice, quinoa, or flatbread.
Tips:
- Chop all vegetables uniformly to ensure even cooking.
- Adjust the spice level to your preference by adding more or fewer chili peppers.
- For a richer flavor, sauté the onion, garlic, ginger, and spices in olive oil before adding them to the slow cooker.
- Feel free to add other vegetables like sweet potatoes or bell peppers for added variety.
- Serve the curry over rice or with flatbread to soak up the flavorful sauce.
- Garnish with fresh cilantro or a squeeze of lime juice for an extra burst of freshness.
This West African slow cooker chickpea curry is a delightful blend of spices and vegetables that brings a taste of Africa to your kitchen. With its hearty ingredients and aromatic profile, this curry is not only healthy but also incredibly satisfying. Whether you're preparing for a weeknight dinner or a special occasion, this recipe is sure to impress and become a favorite in your meal rotation.
| Nutrition Facts | |
|---|---|
| Serving Size | 440 grams |
| Energy | |
| Calories 190kcal | 9% |
| Protein | |
| Protein 10g | 6% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 13g | 33% |
| Sugar 13g | 13% |
| Fat | |
| Fat 10g | 12% |
| Saturated 1.69g | 6% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 140ug | 16% |
| Choline 77mg | 14% |
| Vitamin B1 1.36mg | 113% |
| Vitamin B2 0.34mg | 26% |
| Vitamin B3 3.18mg | 20% |
| Vitamin B6 0.69mg | 40% |
| Vitamin B9 170ug | 42% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 120mg | 134% |
| Vitamin E 2.33mg | 16% |
| Vitamin K 190ug | 160% |
| Minerals | |
| Calcium, Ca 210mg | 16% |
| Copper, Cu 0.46mg | 51% |
| Iron, Fe 6mg | 55% |
| Magnesium, Mg 120mg | 29% |
| Phosphorus, P 190mg | 16% |
| Potassium, K 1230mg | 36% |
| Selenium, Se 4.73ug | 9% |
| Sodium, Na 290mg | 20% |
| Zinc, Zn 1.56mg | 14% |
| Water | |
| Water 380g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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