Agave Curried Crock Pot Chickpeas

Elevate your slow-cooking game with this irresistible Agave Curried Crock Pot Chickpeas recipe—a vibrant, plant-based dish that’s brimming with bold flavors and wholesome ingredients. This easy-to-make slow cooker curry combines tender chickpeas simmered in a rich blend of coconut milk, vegetable broth, and aromatic spices like curry powder, turmeric, and cumin. A touch of agave syrup adds subtle sweetness that perfectly balances the warm spice, while fresh spinach and a squeeze of lime brighten up the dish just before serving. Ideal for busy weeknights or meal prep, this vegan comfort food pairs beautifully with fluffy basmati rice or warm naan for a satisfying, nutrient-packed meal. Whether you're a fan of bold Indian-inspired flavors or simply love the convenience of slow cooker recipes, this dish is sure to become a family favorite.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:480 mins

Total Time:495 mins

Servings: 6

Ingredients

• 2 cups Dried chickpeas
• 4 cups Vegetable broth
• 1 cup Coconut milk
• 1 large Onion, diced
• 3 units Garlic cloves, minced
• 1 tablespoon Fresh ginger, minced
• 2 tablespoons Curry powder
• 1 teaspoon Ground cumin
• 1 teaspoon Ground turmeric
• 0.25 teaspoons Cayenne pepper (optional)
• 2 tablespoons Agave syrup
• 1 teaspoon Salt
• 0.25 teaspoons Black pepper
• 2 cups Spinach, fresh
• 1 tablespoon Lime juice
• 0 optional Cooked basmati rice or naan (for serving)

Directions

Step 1

Rinse the dried chickpeas thoroughly under cold water and soak them overnight in a large bowl of water.

Step 2

Drain and rinse the chickpeas the next day before adding them to the slow cooker.

Step 3

In the slow cooker, combine the chickpeas, vegetable broth, diced onion, garlic, and minced ginger.

Step 4

Stir in the curry powder, ground cumin, ground turmeric, cayenne pepper (if using), salt, and black pepper.

Step 5

Add the coconut milk and agave syrup, stirring everything together until well combined.

Step 6

Cover the slow cooker with the lid and set it to cook on low for 8 hours or high for 4-5 hours, until the chickpeas are tender and the flavors have melded together.

Step 7

About 30 minutes before serving, stir in the fresh spinach and allow it to wilt completely.

Step 8

Taste the dish and adjust seasoning, if necessary, with additional salt or lime juice.

Step 9

Serve warm over basmati rice or alongside naan bread for a complete meal.

Nutrition Facts

Serving size	2312.4 grams (2312.4g)

Amount per serving	% Daily Value*
Calories	2330

Total Fat 36.50g	47%
Saturated Fat 4.80g	24%
Polyunsaturated Fat 3.60g
Cholesterol 0mg	0%
Sodium 9770mg	425%
Total Carbohydrate 403.50g	147%
Dietary Fiber 90.90g	325%
Total Sugars 83.80g
Protein 112.60g	225%

Vitamin D 0IU	0%
Calcium 954mg	73%
Iron 48mg	266%
Potassium 7819mg	166%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 13.7%

Protein: 18.8%

Carbs: 67.4%