Slow Cooker Indian-Spiced Chickpeas and Potatoes Recipe (2024)

Published: Sep 18, 2014 · by Kare Raye · Updated: Sep 15, 2021 · This post may contain affiliate links.

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I didn't put my Crock-Pot away for summer (I am that obsessed), but I'm certainly rethinking how I use it now that fall is in the air. Okay, okay,them. Not just "it."Multiple Crock-Pots. I have three.

(Obsessed.)

The thing is, some folks think Crock-Pots are just for meat. Au contraire! Slow cooking is a terrific way to makevegetarian and vegan soups, stews, chilis and gobs of other delicious and hearty goodness (as evidenced here, hereand here).

I especially love how recipesfrom cuisines that relyheavily on spices for flavor willshinein the Crock-Pot. All of those spices mingle and steep during those hours of cooking, developing and deepening into pure deliciousness. This vegan, slow-cooker Indian chickpea-potato dishis the perfect example of that!

Other thanthe long-ish list of spices, this recipe boasts a pretty simple list of ingredients. It comes together quickly - just a super-fast sautéof the onions, garlic and spices first, then you dump it all in the slow cooker andit bubbles away until dinnertime. Delish.

If your spice cabinet is on the bareside and you need to hit the store for some of the ingredients for this recipe, consider utilizingthe bulk spice section in your local well-stocked supermarket. (It's one of my favorite aisles!) Chances are, you'llsave a ton of money on spices.

Serve these up in a bowl alongside some warm grilled naan and a few lime slices for squeezing over the top. And then chalk up another point for the slow cooker!

Recipe

Slow-Cooker Indian-Spiced Chickpeas & Red Potatoes

Indian spices simmer with chickpeas and potatoes for an easy vegan slow cooker entree. Grill up some naan and dinner is served!

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Prep Time: 20 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 20 minutes minutes

Course: Main Course

Cuisine: American, Indian

Diet: Vegan, Vegetarian

Keyword: slow cooker entree, Slow-Cooker Indian-Spiced Chickpeas & Red Potatoes, vegan slow cooker recipe

Servings: 4 -6 servings

Calories: 501kcal

Author: Oh My Veggies

Equipment

3 quart or larger slow cooker

Ingredients

2 teaspoons olive oil
1 medium yellow onion diced (about 2 cups)
2 medium cloves garlic minced (about 2 teaspoons)
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon garam masala
½ teaspoon ground ginger
¼ teaspoon turmeric
¼ teaspoon crushed red pepper flakes
1 teaspoon kosher salt
15 ounce diced tomatoes 1 can
2 tablespoons tomato paste
1 cup vegetable broth
30 ounces chickpeas, drained and rinsed 2 cans
1 pound red potatoes cut into ½-inch dice
1 lime
Small bunch fresh cilantro

Equipment:

US Customary - Metric

Instructions

Drizzle the olive oil into a large saute pan over medium heat and swirl to coat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic, coriander, cumin, garam masala, ground ginger, turmeric, red pepper flakes, and salt. Cook, stirring occasionally, for 1 minute. Add the diced tomatoes, tomato paste, and vegetable broth. Stir until combined. Pour into the slow cooker, then stir in the chickpeas and potatoes.
Cook on high for 4-5 hours or low for 8-10 hours, or until the potatoes are fork-tender.
Ladle into bowls and serve with fresh cilantro and lime wedges for squeezing over the top.

Nutrition

Calories: 501kcalCarbohydrates: 89gProtein: 23gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 931mgPotassium: 1519mgFiber: 21gSugar: 17gVitamin A: 496IUVitamin C: 32mgCalcium: 184mgIron: 9mg

Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

« Cashew Tofu Quinoa Bowls

About Kare Raye

Kare is a home cook, vegetarian, and mom who coexists with her otherwise carnivorous clan. Her blog, Kitchen Treaty, helps mixed-diet families keep the peace.

Reader Interactions

Comments

Alissa says
September 18, 2014 at 1:43 pm

I'm thinking all those spices simmering away in the slow cooker all day would make my house smell amazing! That alone is enough to get me to try it, but I'm a sucker for Indian food as well, so making this is pretty much a done deal, as far as I'm concerned. 🙂
Reply
Deborah @ Confessions of a Mother Runner says
September 18, 2014 at 5:33 pm

Love chick peas!
Reply
Andrea says
September 18, 2014 at 6:04 pm

we just harvested over 2,000 pounds of potatoes and chickpeas just so happen to be my favorite legume. Throw in some Indian spices and I'm a happy girl! Pinning this for later. I can almost smell your kitchen from Oregon!
Reply
Ordinary Blogger (Rivki Locker) says
September 18, 2014 at 11:01 pm

Love the warm spices you use in this recipe. My kids really love chickpeas and I don't think of cooking with them often enough. Thanks for the inspiration.
Reply
Joanne says
September 22, 2014 at 11:45 pm

I *gasp* gave my crock pot to my mother! And now I am REALLY regretting that action. Hopefully if I send her this recipe and hint HEAVILY then she will show up on my doorstep with a container of it!
Reply
Melanie says
October 14, 2014 at 10:27 pm

Can you freeze after step 1 and throw in the crockpot later?
Reply
KV says
December 30, 2014 at 2:58 pm

Do you soak the chicken peas overnight?
Reply
Robyn says
April 01, 2015 at 7:33 pm

I made this yesterday. Put it on low while I was away working for the day. The flavor profile is great, I was just bummed at how dry it came out. Think I'll double the tomatoes next time and broth, or just try to cook it for less time? I wanted it to be all juicy like the picture to soak up with my naan.
Reply
- Michele says
  May 24, 2015 at 1:24 pm
  
  Thanks for your comment. I'm going to try this recipe, but certainly want it to turn out right in the end. In reviewing the ingredients, I can't see how 1 c liquid is enough. Maybe a misprint? There isn't enough liquid in 1 14-oz can of tomatoes to adequately augment the 1 c broth considering the 1 lb potatoes need liquid to cook in. I will try it with at least 2 c broth. Am also thinking that sauteed sliced portabella mushrooms would add both good flavor and liquid - not sure though! Hoping to try this; if I do, I will re-post.
  See Also
  Chocolate Cake Bread Pudding With Dulce de Leche Bourbon Sauce Recipe
  Reply
  - Kare says
    May 25, 2015 at 3:40 pm
    
    Slow cookersrequire much less liquid than many other cooking methods. That said, as you can see, at least one person had it turn out dry. If you know your slow cooker tends to need more liquid then you may indeed want to increase the quantity. Either way, I hope you love it!
    Reply
- Kare says
  May 25, 2015 at 3:37 pm
  
  Hi there, thanks for your comment. Slow cookers can definitely vary. I have made this recipe several times as it is written and here at Oh My Veggies at least one other person tests the recipe as well before we publish it. I hope that simply adding a little more broth will help you better enjoy the recipe as you make it in your kitchen!
  Reply
Jennfier says
June 15, 2015 at 5:45 pm

This is delicious -- I am eating it right now. Thank you for the recipe!
Reply
Amanda says
December 15, 2015 at 10:24 am

I have these spices but was looking at doing something with Thai red curry paste. Would I be able to use it instead of the spices? Thanks.
Reply
Wendy Bullivant says
January 17, 2016 at 9:27 am

Have only just bought a 1.4l slow cooker, am vegetarian and live alone. So, my question is, if I halve the recipe because it is just for me, do I have to change the cooking times in the recipes, or stick to the same amount of time. Thank you and regards Wendy
Reply
joel sira says
January 25, 2016 at 9:21 pm

add a half teaspoon of crushed cardamon seeds. Remove out shell of 5 or 6 seekds and pistle/mortar them.
Cook on high from 4-5 rather than 8-10
Serve with flavored basmati rice: Rinse and soak basmati raw rice for 20 min in cold water.
while its soaking:
for one minute, sizzle cook with a bayleaf or curry leaf, and a half teaspoon of cumin seed, then add proper amount of water, 2 pinches of threads of safron, and rice.
serve with toasted kronos masala naan
Reply
Rhonda says
September 14, 2016 at 12:07 am

This recipe is sooooooo good. I used fresh peppers and tomato from my garden instead of canned tomato. It was delicious. Served with naan bread from Whole Foods. I will definitely make this again. My slow cooker needed a few extra splashes of broth because I may have added too many potatoes.
Reply
Christina says
September 21, 2016 at 5:58 pm

This was absolutely wonderful!! Unfortunately I didn't have any garam masala but I substituted Chinese 5-spice & thought it turned out great 🙂 Will definitely make this again after I find some gm. I did add another cup of water but mostly because I wanted it a bit more soupy than stew-y. Thanks for the fabulous recipe!!
Reply
Alex says
December 12, 2016 at 11:40 am

Just made this in a pressure cooker last night. Only change to the recipe would be that you should bloom your spices in the olive oil before adding the garlic and onion (to help distribute the flavor more evenly), then cook for 5 minutes under low pressure (10 psi). Quick steam release and everything comes out perfectly
Reply
Shannon says
April 24, 2017 at 3:11 pm

Do you know the container count for the 21 day fix for this?
Reply
Cathy says
July 14, 2017 at 10:25 pm

Hi
What is a yellow onion? I'm Australian
Reply
- Alissa says
  July 15, 2017 at 9:18 am
  
  Just a regular old onion with pale brown skin and yellowish on the inside. In the U.S. it's the most common onion - I think it would be in Australia too. 🙂
  Reply
  - Cathy says
    July 15, 2017 at 6:55 pm
    
    Thank you
    Reply
francine pinoni says
November 02, 2017 at 8:20 am

Thank you for this recipe Kare! I make a lot of bean-based meals in the crockpot so I wasn't expecting anything this special but WOAH! So much better then the others! So happy surprised. My husband: "how much spice is in this dish?" ALOT!! The spices were the best part! Thanks again!
Reply
- Katie Trant says
  November 02, 2017 at 9:14 am
  
  Woot! We're glad you loved this recipe as much as we do!
  Reply
Gail says
November 11, 2017 at 5:37 am

This was delicious. I made it and had it the second day. I reheated with a little veg broth and added a bunch of baby spinach and sprinkled nutritional yeast on top..I will be making this again!
Reply
- Katie Trant says
  November 13, 2017 at 3:13 am
  
  Ooooh, nutritional yeast on top sounds divine. Thanks, Gail!
  Reply
Alisa Haitoff says
December 04, 2022 at 10:48 am

This came out delish. I didn't have red potatoes so I used white and although not as colorful still yummy. I froze all of it in 3 quart size ziploc bags and can't wait to use them. Recipe is so easy and filled with goodness - thank you!
Reply