Chickpea Curry | Slow Cooker Curry | How To Cook Chickpeas

I love this Chickpea Curry recipe!  We enjoy this for dinner at least once a week, every week, all year round, it's delicious flavors are very 'more-ish'!  This dish is enjoyed by meat eaters just as much as by vegetarians!

I use my Intermatic DT620CL 15 Amp Indoor Astronomic Digital Timer to cook the chickpeas overnight in my manual slow cooker and then I cook the Chickpea Curry for dinner and freeze the extra servings for easy to make dinners.

Once you have the spices and if you cook your own dried chickpeas (rather than using canned chickpeas) this is a very budget friendly dish.  Canned chickpeas are a great standby for when you are in a hurry, but they do cost more.  You'll get approximately 6 cans worth of chickpeas from a 1lb/500g bag.  So When I make this recipe I cook the whole bag and freeze what I don't need for this recipe, or make Roast Pumpkin Hummus with it!

How To Cook Chickpeas

1lb/500g dried garbanzo beans or chickpeas, rinsed, add to slow cooker
7 cups of hot tap water
Cook on high for 4 hours.
This will give you approximately 6 cups of cooked chickpeas.
Rinse with fresh water, use straight away, refrigerate or cool and then freeze any extra to your requirements over the next 2-3 days.

Chickpea Curry

Serves 4-8 (depending on size of appetite!)

Chickpea Curry

Cook on low for 6 to 8 hour, or on high for 4 hours

4 cups cooked chickpeas (or 4 cans, drained, rinsed)
1 cup of the chickpea cooking liquid (or water)
1-1/2 lb/800g golden or orange sweet potato, peeled and diced
2 large brown onions, diced
4 cloves garlic, peeled, crushed, chopped
1 Tbsp grated root ginger (2 tsp ground ginger)
2 bay leaves (discard before serving)
2 tsp hot curry powder
2 tsp ground cumin
14oz/400g canned crushed tomatoes in juice
1 dessertspoon peanut butter (optional)
2 tsp garam masala (added before serving - don't be tempted to omit)
1/2lb/200g baby spinach leaves, chopped

Add all the ingredients except the last three, into the slow cooker, cover and cook on low for 6 to 8 hour, or on high for 4 hours or until the sweet potato is cooked.  Before serving, add the last three ingredients, taste and add salt if desired, stir to combine and leave for a further few minutes to allow spinach to soften.   Serve over a layer of creamy mashed potatoes, white or brown rice.  Depending on the season, or to stretch the meal to further increase the number of servings, just add fresh steamed greens and or a salad in a side dish and or a grainy brown bread roll.  As I said, I serve this often, so I do tend to vary the way I serve it, to ensure it continues to be gobbled up with glee!  Enjoy!

Previous Post: Slow Cooker Chicken | Super Simple Chicken Adobo

Slow Cooker Chicken | Super Simple Chicken Adobo

Adobo is Spanish for marinade or sauce.  Chicken Adobo or marinade is a combination of soy sauce, vinegar, bay leaf and crushed garlic and peppercorns. 

It's a dish that is incredibly delicious for the amount of effort required and best served simply with on plain rice, with the meat and juices spooned over it.

For a recipe like this, a 3½ quart slow cooker is the perfect size! And a slow cooker like the Cuisinart PSC-350 3-1/2-Quart Programmable Slow Cooker that has an automatic 'swtich to warm' function would be even better.



This is one of my favorite slow cookers because it's a great slow cooker AND it's so good looking - which is important to me, I use mine every day.  So it is sitting on my counter a lot, so I appreciate it's model good looks! :)

Slow Cooker Chicken - Super Simple Chicken Adobo

Serves 4
Cook on low for 6 to 8 hours

3 lb chicken pieces – any cut of chicken
2 bay leaves (remember to discard before serving)
1 small onion sliced
9 cloves of garlic peeled and crushed
¾ C soy sauce
½ C apple cider vinegar
1 tsp brown sugar

Fresh ground pepper to taste

Place chicken and bay leaves in slow cooker. In a small bowl mix the remaining ingredients, pour over the chicken, cook on low for 6 to 8 hours.

 Previous Post: Easy Cranberry Pork Chops | Slow Cooker Pork Recipes

Easy Cranberry Pork Chops | Slow Cooker Pork Recipes

There are two things to take into consideration with this simple yet tasty recipe - how many are you feeding and how big is your slow cooker. If you are only feeding 4 you only need 4 chops.  If you are feeding 6 and you have a small slow cooker, think about the size of the chops, you need to get chops that will fit in maximum two layers in your slow cooker.

This is another of those wonderful recipes that you can prepare the night before in a crock pot liner bag, put in the fridge over night and then just pop the crock pot liner bag in the slow cooker and turn it on, while you're doing breakfasts, making lunches and all that other crazy stuff in the morning!  These slow cooker liners make both meal prep and clean up a breeze!  Once you've tried them, you'll not be without them.

I used the canned jellied kind of cranberry sauce, and I prefer wholegrain mustard, but you can use whatever kind of prepared mustard you have.  This recipe is perfect teamed with mashed potato and a fresh seasonal green salad.  This is sure to be a family favorite.  Enjoy!

Easy Cranberry Pork Chops

Serves 4 or 6
Cook on low for 6 to 8 hours

4 or 6 pork chops
1 (16 ounce) canned cranberry sauce
1/2 cup apple juice
1 tbsp apple cider vinegar
2 tbsp brown sugar
2 tbsp wholegrain mustard
2 tbsp cornstarch
1/4 cup cold water


Combine cranberry sauce, juice, apple cider vinegar, brown sugar and mustard until smooth; pour over chops. (Prepare to this stage when using a crock pot liner bag)
Cover and cook on LOW for 7 to 8 hours or until meat is tender.
Remove chops and keep warm.
In a saucepan, combine cornstarch and cold water until smooth; and then gradually stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Season to taste. Serve over chops.

Previous Post: Lamb Slow Cooker Recipe | Honey Soy Lamb Chops

Lamb Slow Cooker Recipe | Honey Soy Lamb Chops

Honey Soy Lamb Chops - Lamb Slow Cooker Recipe

This is not a casserole recipe!

It's not a casserole recipe, although it can be if you want it make it that way!
So many people say their family won't eat it unless it's just meat and gravy – here's a great recipe for such a family.
Once the meat is cooked, take it out of the slow cooker and keep it warm.
Strain the remaining sauce to remove the herbs and onions and thicken it the consistency your family prefers, season to taste and serve!

Serves 6

Cook on low for 6 hours

¼ Cup soy sauce

¼ Cup honey

3 cloves of crushed garlic

1 tsp sesame oil

2 large red onions, cut into thick wedges

6 lamb forequarter chops

6 sprigs fresh rosemary

½ oz melted butter

1 Tbsp cornstarch

Combine soy sauce, honey, garlic and sesame oil in a small jug.

Add the onions, then the lamb and rosemary to the slow cooker.

Pour over the sauce.

Cover and cook on low for 6 hours.

About 30 minutes before serving, melt the butter and add the cornstarch.

Remove the slow cooker lid and discard rosemary and stir in the butter cornstarch mixture.

Cover, turn slow cooker to high to thicken the sauce, which will take about 20-25 minutes.

Season to taste and serve with creamy mashed potatoes or roast vegetables and other cooked or fresh seasonal vegetables.

Previous post: Do you like Chickpea or Garbanzo Bean Salad. Follow this link for more garbanzo bean recipes!  More great, tasty, easy slow cooker recipes and slow cooker reviews are on my website - enjoy!

Crock Pot Rump Roast - Shredded Beef Rump Roast

This recipe will feed a group or give you enough to eat at one meal and freeze several more to use later.

This is another one of those budget stretching, easy slow cooker meals that tastes even better the next time, so you will be pleased it makes so much.

Serve the delicious shredded beef on sub rolls or with tacos, tortillas, lettuce, tomato, guacamole and all your favorite Mexican food toppings.

Freeze what you won't use straight away, in convenient sized portions, so you can just pull it out of the freezer and you have a quick meal in no time.  

Serves 12-16

Cook on low for 5 hours (or on low for 9 hours if meat is frozen)

Shredded Roast Beef on Tacos or Subs

4lb rump roast

1 Cup white wine

14oz Mexican style canned tomato hot sauce

6 cloves of garlic, crushed (or 3 Tbsp from a jar)

fresh ground pepper

To finish, add a cup of chopped fresh cilantro and a thinly sliced bunch of green onions (or a red onion if green are unavailable)

Place the roast in the slow cooker and pour over the wine and tomato sauce. Sprinkle the garlic over and season with freshly ground pepper to taste.

Cover and cook on low for 5 hours (9 hours if roast is frozen). Once cooking time is completed the roast shreds easily with two forks. Shred the roast in the slow cooker, in the juices. Once the meat is shredded, add the fresh cilantro and onions, stir to combine and serve as suggested above.

From a previous post: How To Make Hummus

More great, tasty, easy slow cooker recipes and slow cooker reviews are on my website - enjoy!

 

Garbanzo Bean Salad

Garbanzo Bean Salad is easy to make – and if you cook the garbanzo beans (also known as chickpeas) in your slow cooker – you will find it's much cheaper than using canned beans!

How To Cook Garbanzo Beans (Chickpeas) In Your Slow Cooker or Crock Pot
1lb dried garbanzo beans or chickpeas, rinsed, add to slow cooker
7 cups of hot tap water
Cook on high for 4 hours.
Rinse with fresh water, use straight away, refrigerate or cool and then freeze any extra to your requirements over the next 2-3 days.

These cooked beans, whizzed in your food processor with a few other simple ingredients can make the most inexpensive yet tasty hummus!  Want to know How To Make Hummus? Check it out, in a previous post.  Remember to bookmark it for future reference - making your own dried beans in your crock pot, rather than buying canned will save you quite a lot of money over the year, and they are very nutritious too! :)

Garbanzo Bean Salad

3 cups canned, freshly cooked* or thawed dried garbanzo beans (chickpeas)
2oz sundried tomatoes in oil, drained and chopped in to thin strips
½ c pitted black olives, sliced
4 anchovy fillets, drained and finely chopped
½ a red onion finely chopped
¼lb cherry tomatoes, halved
fresh coriander or parsley leaves to finish

Dressing
3 Tbsp Apple Cider Vinegar
4 Tbsp olive oil
1 tspn Dijon mustard
a pinch of salt
a pinch of sugar

Combine the salad ingredients in bowl. Combine the dressing ingredients in a shaker, shake vigorously to combine and pour over the salad. Toss together, transfer to serving bowl or platter, scatter with herb leaves (either chopped, torn or whole) and refrigerate until serving time.

From a previous post: How To Make Hummus | More recipes for slow cookers and crock pots here!
Looking for a new slow cooker? Read my Slow Cooker Reviews here...

Beef Stew Crock Pot Recipe - Budget Beef Hotpot

If it is comfort food you seek, check this out. This lovely comforting, rich and fragrant beef casserole served with a big pile of creamy mashed potatoes and a selection of your favorite seasonal hot or cold side veges will be enjoyed by the whole family!

Budget Beef Hotpot

Serves 6
Cook for 8-10 hours on low or 4-5 hours on high.


1/4 cup flour
1 tspn powered beef stock
fresh grated black pepper
2 lb chuck, blade or skirt steak cut to bite size
1 rib of celery sliced and diced
1 large carrot sliced into half rounds
1 onion chopped finely
14 oz can whole tomatoes in juice
1/4 cup red wine

Add the flour, beef stock and pepper to the crock pot insert. Add the meat and toss to cover the meat with the mixture. Remove the meat and set aside.
Add the celery, carrot and onion to the slow cooker and toss to coat.
Add the meat back on top of the vegetables.
Open the can of tomatoes and chop with a knife to break them up a bit before pouring over meat. Rinse the can with the red wine before adding.
Gently move and prod the meat and vegetables to ensure the juice and wine combine with the other ingredients.
Cover and cook for 8-10 hours on low or 4-5 hours on high.

Serve with creamy mash and seasonal vegetables or a salad.


From a Previous Post:  Chocolate Fudge Pudding has got to be an option to, when you are in the mood for comfort food - the only problem is what do you cook first if you only have one slow cooker?  May be it is time for another?

Are you in the market for a new slow cooker? Designed to help you make your decision easier by giving you all the info, check out the Slow Cooker Reviews and Useful Resources on my website here.