Indulge in a symphony of flavors with this delightful Agave Curried Crock-Pot Chickpeas recipe, where succulent chickpeas bask in an aromatic blend of spices, agave's natural sweetness, and creamy coconut milk. This hearty dish, crafted with pantry staples, offers a delectable vegan and gluten-free option that's sure to tantalize your taste buds. Discover the culinary magic of this effortless slow-cooker meal, perfect for busy weeknights or cozy gatherings.
**Bonus:** Unlock a collection of irresistible recipes nestled within this article, each featuring the versatile and nutritious chickpea. Embark on a culinary journey with Curried Chickpea Salad, a refreshing medley of flavors; One-Pot Chickpea Curry, a quick and flavorful delight; and Easy Lemon Chickpeas, a zesty and tangy treat. Dive into the world of chickpeas and relish the diverse culinary creations that await you.
SLOW COOKER CHICKPEAS
Provided by Alton Brown
Time 4h5m
Yield 2 pounds cooked chickpeas, about 6 cups
Number Of Ingredients 3
Steps:
- Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish.
HOW TO MAKE DRIED CHICKPEAS IN A CROCK-POT
It was a garage sale bargain I couldn't resist. So after all these years, I am first using a crockpot--and one of the first things I made was this--and these chickpeas are outrageously good. No more canned chickpeas for me.
Provided by Chef Kate
Categories Beans
Time 3h5m
Yield 6 cups
Number Of Ingredients 3
Steps:
- Rinse and drain chickpeas in cold water. Pick out any stones and dark brown chickpeas.
- Put drained chickpeas into your crock pot. Add water and salt.
- Cook on High for 2-3 hours or until soft. Depending on your tastes and what you are going to use them for you can remove when slightly firm or cook until they are very soft.
- When done, carefully pour into a colander, being careful to use oven mitts to handle the crock - it will be hot. Drain and rinse well.
- Chickpeas will keep for about 2 days in the fridge. They will keep longer if made into hummus. They also freeze quite well.
- To freeze chickpeas rinse and drain them thoroughly. Leave to drain well for about 15 minutes. Spread chickpeas onto a baking tray, making sure they don't touch one another. Put into freezer. When frozen, you can transfer the chickpeas to a freezer bag or plastic container for more permanent storage.
AGAVE CURRIED CROCK POT CHICKPEAS
This is one of my family's favorite dishes. It takes mere minutes to throw together and it tastes divine!
Provided by worldmom12
Categories Beans
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Dump all ingredients into slow cooker, stir to combine.
- Cover and cook 4-5 hours on low setting.
- Serve over Basmati rice.
Nutrition Facts : Calories 267, Fat 3.1, SaturatedFat 0.3, Sodium 987.1, Carbohydrate 49.8, Fiber 10.2, Sugar 0.3, Protein 11.3
Tips:
- Use a variety of chickpeas. You can use canned chickpeas, dried chickpeas that have been soaked overnight, or cooked chickpeas from a previous meal. If using dried chickpeas, be sure to sort and rinse them before soaking.
- Customize the curry to your taste. You can add more or less curry powder, depending on your desired level of spiciness. You can also add other spices, such as cumin, coriander, or turmeric.
- Use a slow cooker liner. This will make cleanup a breeze. Simply lift the liner out of the slow cooker and discard it.
- Serve with your favorite sides. Agave-Curried Crock Pot Chickpeas can be served with rice, quinoa, or naan bread. You can also add a dollop of yogurt or sour cream.
Conclusion:
Agave-Curried Crock Pot Chickpeas is a delicious and easy-to-make dish that is perfect for a busy weeknight meal. It is also a great way to use up leftover chickpeas. The curry is flavorful and aromatic, and the chickpeas are tender and creamy. Serve it with your favorite sides and enjoy!
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