Vegan Butter Chicken and Chickpeas for the Slow Cooker

All Photos © Christine Elise McCarthy 2015

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I have really become obsessed with my slow cooker. Slow cookers – as I have many. The one that I can set to cook for 5 hours & then just keep the food warm is the best because I can set it & go to work & come back 10 hours later to a house that smells delicious & a warm meal waiting for me. If you don’t have a low cooker – I really encourage you to get one. Easy doesn’t get easier than a recipe like this one. Just throw everything in & set the timer for 5 hours & that is it.

I used Beyond Meat vegan chicken because it is, hands down, the best fake chicken on the market. But you could use real chicken or just use chickpeas. Your call.

I used two kinds of saffron:

That Golchin liquid stuff is affordable (under $10) and is GENIUS. If your store doesn’t carry it – buy it on Amazon or something.

The saffron threads are delicate & lovely but very costly. They were part of a gourmet gift box I was given for my birthday – and not usually on my shopping list. Either or both of these work – but I suggest trying to use one – because saffron is such a specific & lovely flavor & adds gorgeous color – but it isn’t really critical for this dish to be a success. So – if you don’t have it, don’t like it, can’t find it – blow it off.

I used dry chickpeas because I am delighted by how cheap they are & I like that they have been processed less & have no added sodium. But – if you want to use canned ones – go ahead! This could be made stove-top easily with canned beans – just don’t add the 4 cups of water.

Vegan Butter Chicken and Chickpeas for the Slow Cooker

Feeds a LOTTA folks – maybe 8-10 with rice

INGREDIENTS

1 lb dry chickpeas (or 4 cans – but if you use canned chickpeas – eliminate the water here)

3 cups water (4 cups if you are gonna leave it for 10 hours – like I did)

9 ox vegan chicken

2 jalapenos (red or green) – seeded & diced

1 onion – diced

4 garlic cloves – chopped

2 TBS ginger – minced

8 oz tomato sauce (I used a homemade arrabbiata)

6 oz tomato paste

14 oz can lite coconut milk

1/2 tsp crushed saffron threads (optional)

3 TBS saffron liquid (optional)

1 TBS garam masala

1 TBS curry powder

1 tsp chili powder

1 TBS turmeric

2 tsp salt

2 tsp pepper

garnish – cilantro, scallions, yogurt (vegan or otherwise), cooked rice

DIRECTIONS

Put everything into a slow cooker & set on high for 5 hours.

If you are using canned chickpeas – do not add water. As you see above – this recipe has lots of gravy (the upper picture is before it cooked & the other is how it looked 10 hours later). If you want it thicker – whisk some cornstarch (2-3 TBS) into a little water & stir it in. It should thicken up. If it is too thick – add water.

Serve over rice & garnish at will.