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Slow Cooker Butter Chickpeas served on rice

Slow Cooker Butter Chickpeas

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 4 -6 servings 1x
  • Category: slow cooker, main, dinner
  • Cuisine: Indian

Description

Slow Cooker Butter Chickpeas and Tofu! Packed with protein, vegan and gluten free. A healthier take on everyone’s favorite Indian dish. This is such a simple dish; the perfect make-ahead healthy weeknight dinner.


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 4 -6 servings 1x
  • Category: slow cooker, main, dinner
  • Cuisine: Indian
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 4 -6 servings 1x
  • Category: slow cooker, main, dinner
  • Cuisine: Indian
Scale

Ingredients

  • 1 package firm tofu (12 oz.)
  • 1 tablespoon olive oil or vegan butter
  • 1 medium size onion, diced
  • 4 garlic cloves, minced
  • 1 can coconut milk (I used light)
  • 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
  • salt/pepper
  • 1 15 oz can garbanzo beans, rinsed and drained
  • 1/8 cup cilantro, finely chopped

Instructions

  1. 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.
  2. In a saucepan, heat the olive oil over medium heat and add the onion. Cook until soft and translucent, about 5 minutes.
  3. Add in the garlic and stir to combine.
  4. Whisk in the coconut milk, tomato puree, garam masala, curry powder, chili powder, ground ginger and a pinch salt/pepper.
  5. Cook until slightly thick, about 5 minutes.
  6. While the sauce is cooking, finely cube the tofu.
  7. 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.
  8. Before serving, stir in the cilantro.
  9. Serve with rice and naan.

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