Savor the flavors of India with this easy-to-make American twist on coconut chickpea curry.

This slow cooker curry is a delightful blend of creamy coconut milk, hearty chickpeas, and aromatic spices. Perfect for a hearty weeknight dinner or for entertaining guests, this dish is sure to impress with its depth of flavor and comforting richness.

Ingredients

• 1 can of chickpeas, drained and rinsed
• 1 can of coconut milk
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1 inch piece of fresh ginger, grated
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp turmeric
• 1/2 tsp cayenne pepper
• Salt and pepper to taste
• Fresh cilantro, for garnish

Directions

1. In a slow cooker, combine chickpeas, coconut milk, onion, garlic, ginger, cumin, coriander, turmeric, cayenne pepper, salt, and pepper.
2. Stir to mix well and cook on low for 4-6 hours or high for 2-3 hours, until flavors are blended and chickpeas are tender.
3. Taste and adjust seasoning as needed.
4. Serve hot over rice, garnished with fresh cilantro.

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