One of my goals this year is to include more meatless meals into our diets. We eat A LOT of chicken & shrimp! I feel it’s important not to eat the same things at every meal as I tend to get bored of food I eat too often.
I also love the simplicity of my slow cooker. It gives me the ability to put something on and leave it for a few hours while I’m making other meals for our week. I usually make about 3-4 meals a week. 2 meals on Sunday (one double recipe for our weekday lunches and one regular 4-6 serving recipe for Sunday, Monday and Wednesday evening), one on Tuesday & Thursday after work. Since I finish work earlier on those days it’s actually possible to come home and have a meal ready by 6:30. If I don’t pre-make our Monday and Wednesday night meal we end up eating at 8:30-9 and that just feels way too late to eat.
Tyler took me for my first Indian food experience for our 4 year anniversary back in May. He kept talking about his favorite Indian restaurant; Maison India. I was finally brave enough to ask him to go try it out. I absolutely loved the food, the service was amazing and the restaurant had a beautiful ambiance. My favorite was their butter chicken, so sweet and delicious, and their saag paneer. A friend of mine posted a similar recipe recently and it sparked my curiosity. I did some digging around Pinterest and found what I was looking for – the slow cooker version. It’s practical all the same ingredients just cooked over a longer period of time to let the sauce seep into the chickpeas.
As you all know I always tend to modify my recipes. I felt there was a lot of sauce for the only one can of chickpeas so I used 1 x 28 oz. can and 2 x 19 oz. can. I also normally always soak my chickpeas and make them fresh cause canned has so much sodium, but this week I forgot to soak them the night before so I had to use canned this time around. The original recipe also called for tofu but we’re not really tofu eaters so I excluded that from my recipe.
2 28 oz. can garbanzo beans, well rinsed and drained
1 tsp. olive oil
1 large onion, diced
4 garlic cloves, minced
1 can coconut milk (I used light but you could use regularly)
1 cup tomato puree (I used diced tomatoes and put it through the magic bullet to puree it)
1 tbsp. garam masala
1 tbsp. curry powder
1 tsp. chili powder
½ tsp. ground ginger
salt/pepper to taste
⅛ cup cilantro, finely chopped for garnish
1/8 cup Greek yogurt, for garnish
In a saucepan, heat the olive oil over medium heat and add the onion. Sauté until onion is translucent about 5-7 minutes. Add in the garlic and stir. Whisk in the coconut milk, tomato puree, garam masala, curry powder, chili powder, ground ginger and a pinch salt/pepper. Cook until slightly thickened, about 5-8 minutes. You can cook the sauce longer if needed. Place chickpeas in the base of slow cooker. Pour the sauce on top. Cook on low for 4-5 hours until thickened. Before serving, garnish with cilantro & a touch of Greek yogurt. Can be served with rice and naan.
Note: If you’re cooking soaking your own chickpeas you will need to precook them in a pot for about 45 minutes or increase the cook time in the slow cooker by an hour or until chickpeas are tender.