Crockpot Curried Chickpeas

A little while ago, I decided to try an experiment on my family.  I decided to try and see if I could sneak in a few meatless meals with no complaints.  And for the most part I was successful.  You see, I truly believe I could be a vegetarian if it wasn’t for bacon.   Yes, I know.  Bacon.  It would be too hard for me to give up bacon.  Anyways, I found a few meals that were easy to make and didn’t quite fool the family into thinking they had meat, but they definitely gave the thumbs up that it could be a “do-over.”  Curried chickpeas in the crockpot was one of these meals.  And to top it off, it’s literally as simple as dicing an onion, opening a few cans and leaving dinner to simmer away in the crockpot all day.  I will definitely be making this one again.

To the base of your crockpot, add the following: diced onion, 2 cans of chickpeas, 1 can of coconut milk, 1 teaspoon minced garlic, and 1-2 Tablespoons thai red curry paste.


Stir well.


Cover and cook on low for 4-5 hours.


Serve and enjoy!


1 medium diced onion
2 cans chickpeas
1 can coconut milk
1 teaspoon minced garlic
1-2 Tablespoons thai red curry paste (depends on how much heat you like)
fresh onions, cilantro and jalapeno for garnish

Add all ingredients into the base of a crockpot.  Stir well.  Cover and cook on low for 4-5 hours.  Serve over brown rice with fresh onions, cilantro and jalapeno.