This is a recipe for Chickpea Tikka Masala, which is an Indian curry traditionally made on the stovetop with chicken, tomatoes, and cream. Chickpeas (also known as garbanzo beans) are a wonderful vegetarian protein, with 15 grams of protein per serving. This recipe is vegetarian when made with regular yogurt and cream, and is easily made vegan with non-dairy yogurt and homemade cashew cream. Both versions are gluten-free. For even more protein in your meal, enjoy your curry over quinoa!
Slow Cooker Chickpea Curry
In a large plastic bag, mix the following, seal well, and let marinate in fridge for at least one hour:
1 cup yogurt (use non-dairy yogurt like soy or almond for vegan version)
1 tbsp lemon juice
2 tsp cumin
1 tsp cayenne
1/2 tsp cinnamon
1/2 tsp pepper
1/2 tsp salt
2 cans chickpeas, drained
1 28-ounce can diced tomatoes
6 ounces tomato paste
2 tsp fresh ginger, finely diced
3-4 garlic cloves, minced
1 onion, diced
1 tbsp garam masala (Indian spice blend)
1 tbsp curry powder
1 tbsp of lemon juice
1 tsp cumin
1 tsp dried coriander
1 tbsp olive oil
1 cup heavy cream (use cashew cream for vegan – see note below)
2 tbsp fresh cilantro or parsley, chopped
1. While chickpeas are marinating, add the tomatoes, tomato paste, ginger, garlic, onion, spices, olive oil, and lemon juice to your slowcooker.
2. Add marinated chickpeas (be sure to get all the yogurt and spices, too), and mix well.
3. Turn your slow cooker to high and cook for three hours. After three hours, add cream, mix well, cover, and cook for another 30 minutes.
4. Serve curry over cooked brown rice, quinoa, or a baked potato for a filling meal! Top with fresh cilantro or parsley.
Note: If you are using cashew cream, in a blender combine one cup of raw cashews with ½ cup cold water, ½ tsp salt, and one tbsp lemon juice until smooth.