Slow-Cooked Chickpea Curry

This slow cooker version of chole, a traditional Indian curry, is very low in fat but high in fiber and flavor.

Serves: 8Hands-on: 10 minutesTotal: 8 hours 10 minutesDifficulty: Easy

Serves: 8


  • 1 cup dried chickpeas
  • 1 tsp. olive oil
  • 1 medium onion, peeled and diced
  • 3 cloves garlic, peeled and minced
  • 1 Tbsp. minced fresh ginger
  • 1 large tomato, diced
  • 2 Tbsp. tomato paste
  • 1 Tbsp. ground cumin
  • 1 tsp. ground turmeric
  • 1 tsp. ground coriander
  • 1 tsp. cayenne
  • ¼ tsp. cinnamon
  • 2 Tbsp. chopped fresh parsley


  • Place the chickpeas into a 4-quart slow cooker. Fill the rest of the insert with water. Allow the chickpeas to soak overnight. Drain and return to the slow cooker.
  • Heat the oil in a nonstick pan. Sauté the onions, garlic, and ginger until the onions are soft and translucent. Add to the slow cooker.
  • Add the remaining ingredients. Stir. Cook on low for 8 hours. Stir. Serve with parsley.