Crock Pot Garam Masala Chicken & Chickpeas

Day one of the Crock Pot Challenge was a success!

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On Thursday morning at the gym, I spent some time flipping through the latest issue of Cooking Light magazine while I warmed up on the elliptical. When a recipe for chickpea curry popped out at me, I dog-eared the page in the magazine because it seemed like a recipe I could adapt and make crock pot-friendly.

I wasn’t sure how the chickpeas would hold up all day in the crock pot, but since I’ve had a positive experience with canned kidney beans and black beans in the crock pot, I figured my chances were pretty darn good!

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This was also my first time using garam masala, which, according to McCormick, is a sweet and aromatic blend of spices that delivers warm, exotic flavors essential to traditional Indian cooking.

I’ve seen a bunch of different recipes use the spice many, many times before and figured it was time to experiment with garam masala since so many people seem to love it! I know I’m late to the garam masala party, but after digging into this dish, I’m so glad I finally gave it a shot. The spice added hints of coriander, pepper, cumin and cinnamon to this dish and I absolutely loved the flavor.

Crock Pot Garam Masala Chicken and Chickpeas

Crock Pot Garam Masala Chicken & Chickpeas

Adapted from Cooking Light’s Chickpea Curry

Serves 4

Ingredients:

  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 1 large onion, chopped
  • 2 1/2 teaspoons garam masala
  • 1 (28-ounce) can crushed tomatoes
  • 2 cups cauliflower florets
  • 4 chicken thighs
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup plain Greek yogurt or sour cream (optional)

Directions:

  1. Combine chickpeas through cauliflower together in crockpot.
  2. Place chicken on top of chickpea mixture and spoon mixture over the chicken to cover it.
  3. Allow everything to cook on low for 6 – 8 hours.
  4. Spoon into four dishes and garnish with cilantro and a dollop of plain Greek yogurt or sour cream.

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Adding a dollop of plain Greek yogurt at the end gave this dish an extra pop of flavor and creaminess. Ryan and I couldn’t get enough!

I hope you enjoy!

Comments

  1. Beckie says

    I made this today with chicken breasts and it worked well – the chicken was tender and came apart very easily after cooking. Delicious recipe! Thanks for sharing Julie!

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  2. Jamie says

    My parents are coming in today for a little overnight trip. I am making this for dinner. My dad LOVES this kind of food. The cauliflower is what I’m excited about! It looks delicious!!! :0) Thanks for the great recipe!

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  3. Lianna says

    Just put this in the crockpot, and I’m looking forward to a new ready-made dish for dinner! Thanks :) ps. LOVE garam masala and can’t wait to see how the flavours mingle together here!

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  4. Leah says

    This is in my crockpot now! I used a bag of dried chickpeas (soaked overnight) and 1 lb of chicken breasts. I’m worried because it didn’t look like enough liquid. Can’t wait to see how it turns out.

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  5. says

    That’s great you tried it, Julie. Not only to chicken but garam masala adds that hot spicy flavour to even vegetarian dishes that we Indians prepare at home. Its a spice that’s used almost daily in our Indian kitchens. Enjoy loving it!!

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