This Slow Cooker Chickpea Curry with Spinach is simple, satisfying and packed with flavour. Minimal prep, budget-friendly ingredients and it freezes well — perfect for a stress-free vegetarian family meal.
This Slow Cooker Chickpea Curry is ideal for busy days — just add the ingredients to the slow cooker and walk away. No frying required, and only a little chopping if you use fresh onion and garlic.
It works brilliantly as a store-cupboard meal: canned chickpeas, tinned coconut milk and pantry spices make this easy to pull together at short notice.
I balanced the spices to keep this family-friendly, using curry powder rather than paste to keep things affordable. A pinch of sweet smoked paprika adds depth without any extra effort, which helps the slow cooker produce rich flavour without pre-frying.
Why you’ll love this Chickpea Slow Cooker Curry recipe
⭐ Simple, affordable ingredients
⭐ Great for vegan or meat-free meals
⭐ Unbelievably easy and delicious
What is Chana Saag?
Chana Saag is a traditional Indian-style dish of chickpeas and spinach in a tomato-based, spiced sauce. This slow cooker version uses coconut milk for creaminess and keeps the method simple.
It’s a perfect quick midweek option when you need something wholesome from storecupboard staples. It also freezes well, making it useful for batch cooking.
Slow Cooker Chickpea Curry Ingredients
- Chickpeas – tinned, drained and rinsed.
- Garlic and onion – use fresh, jarred, paste or frozen as preferred.
- Mild curry powder – adjust amount or heat level to taste.
- Sweet smoked paprika – adds smoky depth.
- Mild chilli flakes – add carefully; heat varies between brands.
- Tomato purée – a good-quality purée improves the sauce.
- Coconut milk – reduced-fat or full-fat, depending on preference.
- Sea salt
- Spinach – fresh baby spinach or frozen works well.
- Mango chutney – adds a touch of sweetness; check labels for vegan options.
- Garam masala – to finish for extra aroma.
How to make Chickpea Curry in the Slow Cooker
1. Add the slow-cook ingredients to the slow cooker and cook on HIGH for 3 hours (or LOW for a longer cook).
2. Stir through the spinach, mango chutney and garam masala just before serving so the spinach wilts from the residual heat and the chutney balances the spices.
Leftovers and storage
In the fridge: Store in an airtight container for up to 3 days. Reheat thoroughly in a microwave or on the hob before serving.
In the freezer: Cool completely, transfer to a freezer-safe container and freeze for up to 3 months. Thaw fully before reheating. Add a splash of water when reheating if the sauce has thickened.
Top Tips
Using frozen spinach
Frozen spinach is a convenient shortcut and won’t go soggy. If using frozen, add it at the start with the other slow-cook ingredients so it breaks down during cooking.
Rinse the chickpeas
Rinse tinned chickpeas under cold water to remove the canning liquid before adding them to the slow cooker — it reduces excess saltiness.
More vegetarian curries…
Vegetarian Slow Cooker Recipes
Red Lentil Dahl {Slow Cooker Fakeaways}
Vegetarian
Halloumi Curry {30 Minute Meal}
Comfort Food
Easy Butternut Squash Curry {Ready in 30 Minutes}
Slow Cooker
Slow Cooker Vegetable Curry {SO Easy!}
FAQs
Serve with rice such as pilau or plain basmati, naan or flatbreads, poppadoms and raita. The curry also pairs well with other mains if you want to offer a meat option alongside.
Choose a slow cooker that suits your needs and budget. Models with removable, dishwasher-safe pots and simple controls are practical for everyday use.
Try slow cooker beef, chicken or vegetable curries for variety — they all lend themselves well to hands-off cooking.
Yes — there are oven or stovetop chickpea curry methods that work well if you prefer those techniques.
Tell us how it went and leave a rating if you tried the recipe. I’d also love to see your photos if you share them on social media — tag the creator if you know the account name.
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Slow Cooker Chickpea Curry {Chana Saag}
Ingredients
For the slow cook:
- 800 g Chickpeas (2x 400g tins), drained and rinsed
- 3 Cloves garlic, peeled and crushed
- 1 Onion, peeled and chopped
- 2 tbsp Mild curry powder
- 1 tsp Sweet smoked paprika
- 1/4 tsp Mild chilli flakes
- 3 tbsp Tomato purée
- 400 g Coconut milk (1x tin), reduced fat
- 1/2 tsp Sea salt
To finish:
- 240 g Baby spinach, shredded
- 50 g Mango chutney
- 1 tsp Garam masala
Instructions
- Add the slow cooker ingredients to the pan and cook on HIGH for 3 hours (or LOW for a longer cook).
- Stir in the spinach, mango chutney and garam masala just before serving so the spinach wilts and the chutney balances the flavours.
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Notes
Chickpeas: Rinse canned chickpeas under cold water to remove the canning liquid before cooking.
Nutrition
Carbohydrates: 48 g
Protein: 13 g
Fat: 11 g
Nutrition information is an approximation and provided per portion.
Additional Info
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