Slow Cooker Butter Chickpeas with Tofu
If you want a simple weeknight dinner recipe that’s packed with flavor, these slow cooker butter chickpeas are for you!
Whoever invented the slow cooker, I owe you a drink. While my crock-pot is hidden in a back cabinet for most of the year, it plays a starring role in breakfast & dinner from November to January.
Is there anything better than throwing everything into a pot and turning on a timer? That’s it!
Set it and forget it is music to my ears. Don’t get me wrong, while I love baking cookies, pie-filled cinnamon rolls, and countless other holiday treats this time of year, the last thing I want to do after a grueling day of baking is to turn around and make dinner.
I’m convinced whoever invented the slow cooker must have been a baker.
If you’re looking for easy and delicious, then make sure to put these slow cooker butter chickpeas on your list.Everything You Need to Make This Recipe:
Ingredient Notes and Substitutions
- Coconut Milk: Traditional Indian butter chickpeas use butter and cream for the creamy sauce, but for this dairy-free version, coconut milk is a stand-in. Cashew cream may work in a pinch for coconut allergies, but coconut milk is the best option. You can use a light version, but I prefer the full-fat coconut milk in the can for taste and mouthfeel.
- Spices: This recipe relies heavily on the spice mix, and I don’t recommend adjusting it as you will alter the flavor. You’ll want a combo of garam masala, curry powder, chili powder, and ground ginger. You can use any Indian curry powder that you’d like; Penzey’s The Now Curry is my go-to curry powder.
- Tofu: For an extra boost of protein, I do a combination of both tofu and chickpeas. Extra-firm tofu is best, though firm tofu also works!
How to Make These Vegan Butter Chickpeas
Cook the Aromatics
Cook the onion in a medium saucepan over medium heat until softened, then add in the garlic and spices. Cooking it on the stove first before adding to the slow cooker will make for a more flavorful recipe.
Add the Ingredients
Add the coconut milk, tomato sauce and spices and cook over low heat until thickened, about 5 minutes. Add in the tofu and chickpeas.
Cook and Serve
Add to the base of a slow cooker and cook on low for 5 hours.
Tips for Success
Even though this is a slow cooker recipe, it does make a difference to saute the aromatics first on the stove and then add to the slow cooker.
If you own an Instant Pot, then you can do it right in the base of the IP. Just hit the saute button, cook the onion, garlic and spices, then hit ‘cancel’ and use the slow cooker function to finish the recipe.
You don’t have to add the tofu to these butter chickpeas, but it does make for a heartier recipe.
I prefer a full-fat coconut milk as I think the richness better mimics the taste of butter, but you can use a light coconut milk if preferred.
More Slow Cooker Recipes
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations.
Video
Slow Cooker Butter Chickpeas
Equipment
Ingredients
- 1 14 ounce package extra-firm tofu
- 1 tablespoon olive oil or vegan butter
- 1 medium size onion, diced
- 4 garlic cloves, minced
- 1 15 ounce can coconut milk (full-fat preferred, but light is OK)
- 1 cup tomato puree
- 1 tablespoon + 1 teaspoon garam masala
- 1 tablespoon + 1 teaspoon curry powder
- 2 teaspoons chili powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 15 oz can garbanzo beans, rinsed and drained
- 1/8 cup cilantro, finely chopped
- 2 cups cooked rice, for serving
Instructions
- Remove the tofu from the package and rinse. Wrap tofu in a paper towel and place on a cutting board. Placing something heavy on top of the tofu to allow the water to drain out, about 15 minutes. Alternatively, use a tofu press.Â
- In a large saucepan, heat the olive oil over medium heat and add the onion. Cook until soft and translucent, about 5 minutes. Add in the garlic and stir to combine.
- Whisk in the coconut milk, tomato puree, garam masala, curry powder, chili powder, ground ginger and salt and pepper. Cook until slightly thick, about 5 minutes.
- While the sauce is cooking, finely cube the tofu. Place the tofu and garbanzo beans in the base of slow cooker. Pour the sauce on top. Cook on low for 5 hours until thick. You can cook the sauce longer if needed.
- Before serving, stir in the cilantro. Serve with rice and naan, if desired.Â