Slow-Cooked Chickpea and Tomato Curry

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

A warming vegetarian curry slow-cooked with chickpeas and ripe tomatoes, infused with a regional blend of spices for depth and aroma. This Indian-inspired vegan recipe (vegetarian), ready in about 490 minutes, pairs dried chickpeas, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried chickpeas
• 4 cups water
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp regional curry powder
• 1 tsp ground turmeric
• 14 oz can diced canned tomatoes
• 1 cup coconut milk
• 1 1/2 tsp salt
• 1/4 cup fresh cilantro, chopped

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Instructions

1. Step 1: Rinse 1 cup dried chickpeas and soak in cold water for 8 hours or overnight; drain before cooking.
2. Step 2: In a large slow cooker, add the soaked chickpeas and 4 cups fresh water; cook on low for 6-8 hours until tender.
3. Step 3: About 1 hour before the end of cooking, heat 2 tbsp olive oil in a skillet over medium heat.
4. Step 4: Add 1 medium finely chopped onion and sauté for 5 minutes until soft and translucent.
5. Step 5: Stir in 3 minced garlic cloves and 1 tbsp grated ginger; cook for 1 minute until fragrant.
6. Step 6: Add 2 tbsp regional curry powder and 1 tsp ground turmeric; toast spices for 30 seconds.
7. Step 7: Pour in 14 oz canned diced tomatoes and 1 cup coconut milk; simmer for 10 minutes until the sauce thickens slightly.
8. Step 8: Transfer the tomato curry mixture to the slow cooker with chickpeas, stir to combine, and cook uncovered for another 45 minutes on low.
9. Step 9: Season with 1 1/2 tsp salt, stir well, and garnish with 1/4 cup chopped fresh cilantro before serving with rice or flatbread.