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  • Saute 2 medium diced onions and 2 minced cloves of garlic in 2 tablespoons of butter (olive oil is good too, mixture of olive oil and butter is the best) until golden brown and tender.
  • Add 1 tbsp of Madras-style curry powder or to taste (I use much more - probably 2 to 3 tbsps). Stir constantly until it's fragrant and the onions are thoroughly coated (about 3 minutes).
  • Put all of this in the slowcooker and add 3 15 ounce cans of rinsed and drained chickpeas, and 1 can (14 and 1/2 ounces) of chicken broth.


  • About 10 minutes before serving add fresh lemon juice to taste. I do a lot and then cut slices of lemons which I place on top for beauty.:) Also add fancy salt to taste at this point.
  • The recipe suggests you throw in an extra 2 tablespoons of butter at this point which I have never done, but sounds fab.
  • SO easy and good. I serve over rice, but I think it'd also be good with pita bread. I usually serve it with a side of a steamed dark green like spinach or broccoli rabe or collards.

Categories: Main Dish 
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