Slow Cooker Indian Butter Chickpeas

Updated at: Thu, 17 Aug 2023 11:35:41 GMT

Step 1

Preheat your slow cooker to low or preheat the oven to 150C, fan-forced. Thinly slice the silverbeet stems, then coarsely chop the leaves. Cover and chill the leaves until required. Coarsely chop the onion. Crush or finely chop 2 garlic cloves. Drain and rinse the chickpeas.

Step 2

If using the slow cooker, combine the silverbeet stems, onion, garlic, chickpeas, tomatoes, cream, masala seasoning, msg, 1 tbs tomato paste, 10g butter and 1½ tsp sugar in the slow cooker bowl. Season with salt and pepper, then cover and cook on low for 7 hours 40 mins.

Step 3

Add the silverbeet leaves to the chickpea mixture and stir to combine. Cook, covered, in the slow cooker or oven for a further 20 mins or until the silverbeet leaves are tender. Taste, then season with salt and pepper.

Step 4

Meanwhile, rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to the boil. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork. Divide the rice and chickpea curry among bowls and enjoy!

1 liked

0 disliked