---
comments: true
tags:
  - slow-cooker
  - vegetarian
---
# :falafel: Slow Cooker Indian-Spiced Chickpeas & Red Potatoes

![Slow Cooker Indian-Spiced Chickpeas & Red Potatoes][2]{ loading=lazy }

| :timer_clock: Total Time |
|:-----------------------: |
| 5.02 hours |

## :salt: Ingredients

- :onion: 1 onion
- :garlic: 2 cloves garlic
- :olive: 2 tsp olive oil
- :herb: 2 tsp coriander
- :herb: 2 tsp cumin
- :herb: 0.5 tsp garam masala
- :sweet_potato: 0.5 tsp ginger
- :herb: 0.25 tsp turmeric
- :hot_pepper: 0.25 tsp red pepper flakes
- :salt: 1 tsp salt
- :tomato: 1 15-oz can diced tomatoes
- :tomato: 2 Tbsp tomato paste
- :stew: 1 cup [vegetable broth][1]
- :falafel: 2 15-oz cans chickpeas
- :potato: 1 lb red potatoes, cut into 1/2" pieces
- :herb: 1 small bunch cilantro
- :lemon: 1 lime

## :cooking: Cookware

- 1 slow cooker

## :pencil: Instructions

### Step 1

Sauté onion and garlic in olive oil.

### Step 2

Add coriander, cumin, garam masala, ginger, turmeric, red pepper flakes, and salt and cook for 1 minute.

### Step 3

Add diced tomatoes, tomato paste, and vegetable broth. Stir until combined.

### Step 4

Pour into slow cooker, then stir in chickpeas and red potatoes, cut into 1/2" pieces.

### Step 5

Cook on high for 4 to 5 hours or low for 8 to 10 hours.

### Step 6

Ladle into a serve and serve with fresh cilantro and lime wedges for squeezing over the top.

[1]: <../ingredients/vegetable-broth.md>
[2]: <../assets/images/slow-cooker-indian-spiced-chickpeas-and-red-potatoes.jpg>