Slow-Cooked Spiced Indian Chickpeas Recipe

Slow-Cooked Spiced Indian Chickpeas


  • cooking spray or canola oil
  • 1-2 tsp
  • 1 tsp
    curry powder
  • 1/4 cup (70g)
    tomato paste
  • 1/2 cup (120mL)
  • 1 can (300g)
    chickpeas, drained
  • 1 (150g)
    onion, sliced
  • 100g
    pumpkin, cubed
  • 100g
    potato, cubed
  • 1 cup (20g)
    baby spinach leaves (optional)
  • 1 (200g)
    red capsicum, sliced (optional)

How to Cook

Prep Time: 10 minutes | Cooking Time: 360 minutes
  1. Lightly spray the bowl of the slow cooker with cooking spray or brush with canola oil. Set the slow cooker to low.

  2. Combine MAGGI Vegetable Stock Powder with curry powder, tomato paste and water.

  3. Add to the slow cooker bowl with remaining ingredients.

  4. Cook on low for 5-6 hours or until potatoes are cooked. Serve with rice and steamed green beans.