Audrey’s Kitchen: Crock Pot Chickpea Curry


curryI have been on a serious Indian food kick lately. Unfortunately, my budget cannot afford for me to go to the Indian buffet every day, so I created a delicious and super-simple recipe that is really cheap to make! It turned out really well and can be thrown together in the morning pretty quickly. My daughter also loves chickpeas, so I knew this would be a hit.


2 cups water

1 can tomato sauce (approx. 15 ounces)

1 white onion, diced

2 cans chickpeas, drained and rinsed

1 teaspoon cumin seeds, toasted (see below)

2 teaspoons grated ginger (I use store-bought in a jar. You can find it in the Asian section in most grocery stores).

½ teaspoon turmeric

2 teaspoons ground coriander

½ teaspoon cayenne pepper, to taste

½ teaspoon salt

1/2 teaspoon garam masala


To toast the cumin seeds, place them in a preheated skillet over medium-high heat. Do not use oil- toast them dry. Toss in pan (keep em’ moving or they will burn!) until fragrant and a deeper shade of brown.

Spray crock pot with non-stick spray.

Put everything except the garam masala in the crock pot.

Set timer for 4 hours on high or 8 hours on low.

Stir in garam masala and serve over jasmine rice.

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Chrissy is a born-and-raised Cincinnatian, where she lives with her husband, their three daughters, a sweet, old dog and a cat who thinks he is a dog. Chrissy is a homeschooling mom who also works as a private violin teacher and as a Freedom Fighter with Better Way Designs. She loves cooking (and eating!), binge-watching television series on Netflix during the few precious hours after her kids go to sleep, and exploring restaurants and family-friendly activities in the Cincinnati area with her family. Learn more about fair-trade products made by women freed from trafficking at Chrissy's site:


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