This Slow Cooker Chickpea Curry with Spinach is simple, tasty and low-effort. Minimal prep—just add the ingredients to the slow cooker and come home to a warm, vegetarian family meal that’s budget-friendly and freezes well.
This Slow Cooker Chickpea Curry is the kind of recipe where you throw everything in and forget about it—no pre-browning, very little chopping. It’s an ideal store-cupboard meal that I’ve balanced to be family-friendly in spice and a little sweet. Using curry powder instead of paste keeps it affordable, and a pinch of sweet smoked paprika adds a depth of flavour that the slow cooker can otherwise miss.
Why you’ll love this Chickpea Slow Cooker Curry recipe
⭐️ Simple, affordable ingredients
⭐️ Great for vegan or meat-free meals
⭐️ Extremely easy and delicious
What is Chana Saag?
Chana Saag is a classic Indian dish of chickpeas and spinach simmered in a tomato-based sauce with aromatic spices. This slow cooker version keeps things simple while delivering creamy texture from coconut milk and vibrant flavour from spices.
This recipe is great for a quick midweek meal when you need something from the cupboard and nothing is defrosted. It also works well for batch cooking—portion and freeze for easy reheating.
Slow Cooker Chickpea Curry Ingredients
- Chickpeas – tinned, drained and rinsed.
- Garlic and onion – fresh or use a jar/paste/frozen to save time.
- Mild curry powder – adjust to taste if yours is stronger.
- Sweet smoked paprika – adds depth and smokiness.
- Mild chilli flakes – start small; heat varies between brands.
- Tomato purée – good quality gives better flavour.
- Coconut milk – reduced fat works well but full fat is fine.
- Sea salt
- Spinach – fresh baby spinach is ideal; frozen is fine (see tips).
- Mango chutney – check ingredients if you need it vegan.
- Garam masala
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 on LOW for about 6 hours).
2. Stir in the baby spinach, mango chutney and garam masala just before serving. The residual heat will wilt the spinach and the chutney adds a gentle sweetness.
Leftovers
In the fridge: Store in an airtight container for up to 3 days. Reheat thoroughly in the microwave or on the hob.
In the freezer: Cool completely, transfer to freezer-safe containers and freeze for up to 3 months. Defrost thoroughly before reheating. You may need to add a splash of water when reheating to loosen the sauce.
Top Tips
If using frozen spinach
Frozen spinach is a great shortcut. If using frozen, add it at the start with the other ingredients instead of waiting until the end.
Rinse chickpeas
Rinse tinned chickpeas under cold water to remove the packing liquid before adding them to the slow cooker.
FAQs
Serve with rice (pilau or plain), naan, poppadoms, or a cooling raita. Flatbreads also work well and make it a filling meal.
Yes—this curry can be adapted for the oven or hob. If you prefer oven or stovetop methods, reduce liquid slightly and cook in a covered ovenproof dish or on a low simmer on the hob until flavours meld.
Please let me know how it turned out and rate the recipe if you tried it. I love seeing photos—tag on Instagram if you’d like to share!
Slow Cooker Chickpea Curry {Chana Saag}
Ingredients
For the slow cook:
- 800 g chickpeas (2 x 400 g 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 (1 tin), reduced fat or regular
- 1/2 tsp sea salt
To finish:
- 240 g baby spinach, shredded
- 50 g mango chutney
- 1 tsp garam masala
Instructions
- Add the slow-cook ingredients to the slow cooker and cook on HIGH for 3 hours (or LOW for about 6 hours).
- Stir in the spinach, mango chutney and garam masala just before serving so the spinach wilts from the heat. Adjust seasoning to taste.
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Notes
Frozen spinach: If using frozen, add it at the start with the other ingredients.
Chickpeas: Rinse well under cold water to remove the packing liquid before adding to the dish.
Nutrition
Calories: 340 kcal • Carbohydrates: 48 g • Protein: 13 g • Fat: 11 g • Fiber: 12 g
Nutrition information is an approximation and should be used as a guide.
Additional Info
Course: Main Course • Cuisine: Indian