Let me start this post by apologizing for not having step by step pictures. I didn’t intend to post this Slow Cooker Chickpeas and Sweet Potato Curry recipe up. It was just an experiment with fingers crossed that it turns out at least edible.

Infact I was so unsure of the outcome that I decided to cook it with my slow cooker as a ‘throw everything in and leave it to cook till – meh, *shrug*’. My slow cooker is 6.5 liters so i knew it will be a lot so my plan was to freeze and be using it little by little as sides and accompaniments to other meals. At least the main meals will be delicious and make up for this if it turns out yuck.

Yes, I know. My thinking can be twisted sometimes but I was desperate to get rid of the packet of chickpeas that had been in my kitchen since Abraham was a toddler and a curry made sense.

I did not expect what emerged from my slow cooker.

I tasted. Paused. Tasted again. Then told myself ” Don’t get ahead of yourself. Let others taste it first” so I took a bowl, put a small portion and gave to my husband. He rejected it at first (nothing new there, *eyeroll*) but I urged him, lying that I just wanted him to check if the salt was okay.

He took a tiny spoon and his eyes widened.

Homerun!

When Le Hub gets effusive over a meal, you know we are talking of something out of the ordinary. When I told him I had no pictures of the process, he shouted WHY??? Then “You must still post it. This is too good not to post”

I agree. This Slow Cooker Chickpea and Sweet Potato Curry is too good not to share.

Plus, I need to post this for myself too. It was all thrown together but now, I don’t want to forget the recipe.

Here goes:

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  • 3 cups of chickpeas (I soaked it for 12 hours before using. Rinsed twice then boiled rapidly for 15 minutes before draining and pouring it into the slow cooker. All according to instructions on the packet. Yes, lengthy process. So you understand why the chickpeas was unused for so long)
  • 3 cups of peeled and cubed sweet potatoes
  • 2 cups of cubed garden eggs
  • 500grams of minced meat (I browned this with minced garlic, ginger and onions)
  • 1 cup of my jollof sauce (click here to see how)
  • 1 cup grated carrot, cabbage and onions (leftover from coleslaw, no cream) optional
  • 1 can of coconut milk
  • Handful fresh basil leaves

Spices:

  • 1 tsp cameroon pepper
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp curry
  • 1 tsp thyme
  • 1 tsp white pepper
  • 2 tbs garam masala powder
  • 2 Knorr cubes
  • 3 tsp salt

I know it’s a lot of ingredients, but trust me on this.

Method:

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It’s a slow cooker meal! Toss everything in, add water to the same level as the foods, stir it all together, cover and cook on high for 8 hours. Enjoy!

Note:

My slow cooker is an Andrew James and doesn’t cook that fast so you might need to reduce the time if yours cooks faster.

The only work was browning the minced meat and cutting the sweet potatoes. Soaking, washing and boiling the chickpeas was pretty easy. As for the jollof sauce, I actually used it because I had it available. I always have it in my freezer. I add it to a lot of meals, it makes a huge improvement to foods. I believe it pulled this curry together and it’s very crucial to this dish. As advised in the jollof sauce post – Don’t ever be without it!

Even if you think this is a lot of work, remember because it’s quite a lot, you can share into portions and freeze to eat at other times which saves you future time and effort. Infact, I often make meals more than we can eat at once so as to have extra for days when I’m busy or not in the mood to cook. Another plus of this dish is that it isĀ  healthy, balanced and nutritious (chickpeas is loaded with proteins) And extremely filling, a little goes a long way so I have two leftover portions of this remaining even with my family of four – 2 adults, 1 teenager and 1 toddler.

It was so delicious it activated our greed reflexes. Believe me, we did our best to over eat but it was so filling that even though we succeeded in over eating, we still had loads left. It’s a win all round!

lagosHouseWife - ChickPeas - Food

I think it safe to say chickpeas will be disappearing fast in my house from now on, 12 hours soaking or not.

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