I was browsing around a website called Savvy Vegetarian and found a nice sounding recipe for slow cooker chickpea curry. Well, the website called it Indian Slow Cooker Recipe, Crockpot Chickpea Curry but I think that’s more about keywords than a cool name. But the actual recipe sounds nice.
It called for regular ingredients plus chickpeas. And so I wrote down the ingredients I needed and went to the grocery store. And then I saw how much cheaper dried chickpeas are than chickpeas in a can. Dried chickpeas seemed like the obvious choice!
Well I’m here to tell you why you should pay the extra couple bucks. Dried chickpeas, it turns out, take two days to prepare for the actual cooking. Two days!
Don’t get me wrong, the instructions made this clear. I just didn’t read them. Looked at the ingredients only.
When will I learn?
Slow Cooker Chickpea Curry
Anyway, since I was already invested (in the chickpeas) I figured I was committed so I threw the pack into water and let the chickpeas soak for 12 hours. Then I cooked the soaked chickpeas in the slow cooker for eight hours.
It was at this point I figured I was supposed to start the chickpea curry but it was night and I didn’t want chickpea curry for breakfast so I soaked everything in cold water (in the fridge) overnight again. Then in the morning I threw everything into the slow cooker and left for work.
By the way, slow cooker meals are awesome but they take a ton of prep. It’s so much easier to do everything the night before.
When I came home from work the house smelled really good, but everything in the slow cooker was pretty watery. My conclusion is I probably added too much water since I didn’t compensate for the extra soaking overnight. But the slow cooker chickpea curry was still really tasty. Now I just have to figure out how to make curry thicken. Anyone?