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Chickpea & Potato Curry

I make chana masala, the classic Indian dish, in my slow cooker. Browning the onion, ginger and garlic first really makes the sauce amazing. —Anjana Devasahayam, San Antonio, Texas
  • Total Time
    Prep: 25 min. Cook: 6 hours
  • Makes
    6 servings


  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh gingerroot
  • 2 teaspoons ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1 can (15 ounces) crushed tomatoes
  • 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
  • 1 large baking potato, peeled and cut into 3/4-inch cubes
  • 2-1/2 cups vegetable stock
  • 1 tablespoon lime juice
  • Chopped fresh cilantro
  • Hot cooked rice
  • Optional: Sliced red onion and lime wedges


  • In a large skillet, heat oil over medium-high heat; saute onion until tender, 2-4 minutes. Add garlic, ginger and dry seasonings; cook and stir 1 minute. Stir in tomatoes; transfer to a 3- or 4-qt. slow cooker.
  • Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, 6-8 hours.
  • Stir in lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.
Nutrition Facts
1-1/4 cups chickpea mixture: 240 calories, 6g fat (0 saturated fat), 0 cholesterol, 767mg sodium, 42g carbohydrate (8g sugars, 9g fiber), 8g protein.

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Average Rating:
  • John
    Oct 10, 2020

    Doubled-ish the recipe for 6 people, and there was very little Chickpea & Potato Curry remaining. Everyone loved it. I soaked and cooked the chickpeas myself. I left the ginger out only because we'd been eating a lot recently. I used fresh tomatoes and some tomato paste. I reduced the amount of stock, then when it was finishing, I smashed a few potato pieces and chickpeas to thicken it up. Served with a firm and creamy Calrose rice and the suggested condiments.

  • roseburgian
    Jul 11, 2019

    I made this on the stove top, cooking for about 45 minutes, total. This was pretty soupy, so I threw in some small shell pasta to soak up the broth, which worked fine. The small dice potatoes pretty much disintegrated, so I might cut them larger next time. It all tasted great, so we're happy.