Can I make this curry with dried chickpeas instead of tinned?

Yes, absolutely. Soak dried chickpeas overnight, then boil them until tender (usually 1–1.5 hours). Drain them well before using in this recipe. You'll need about 400 g of soaked dried chickpeas to equal the 800 g of tinned chickpeas called for here. Using dried chickpeas gives a slightly firmer texture and deeper flavour

Why do I need to blend some chickpeas separately?

Blending half the chickpeas with yoghurt creates a smooth, creamy sauce that coats everything beautifully and emulsifies with the spiced tomato base. The whole chickpeas added later provide texture and substance so you have both creaminess and bite. This technique is typical of Middle Eastern and Indian chickpea curries

Can I use natural yoghurt instead of Greek yoghurt?

Yes, natural yoghurt works fine, though Greek yoghurt is creamier and less likely to curdle in the slow cooker. If using natural yoghurt, add it towards the very end (in the final 20 minutes) and stir gently to avoid splitting. Avoid using low-fat yoghurt, which is more prone to curdling

How hot is this curry, and can I adjust the heat level?

The heat comes from chilli powder and fresh hot peppers. Start with 1 teaspoon of chilli powder and no fresh peppers if you prefer a mild curry. Add more to taste, or include 1–2 fresh chillies if you like medium to hot heat. You can also reduce the paprika slightly to make it less spicy, as paprika provides sweetness to balance the heat

الحمص ألذ من اللحم عندما يحضر بهذة الطريقة السهلة! Chickpeas are better than meat in this easy way

by هدوء الطبخ Peaceful Cooking

Vegetarian

Published 20 April 2026Original video

This wonderfully flavoured chickpea curry transforms humble chickpeas into a restaurant-quality dish that's genuinely more satisfying than meat. Fragrant spices—cumin, coriander, turmeric, and paprika—are built into a smooth tomato base enriched with yoghurt, then finished with whole chickpeas for texture. Slow cooker cooking allows all the spices to bloom and meld beautifully whilst keeping the chickpeas perfectly tender. It's ideal for vegetarians, those seeking protein-rich meals, or anyone who wants comfort food with Middle Eastern and Indian influences. Serve over rice or with warm naan for a complete, deeply satisfying dinner

Video thumbnail: الحمص ألذ من اللحم عندما يحضر بهذة الطريقة السهلة! Chickpeas are better than meat in this easy way

Watch: الحمص ألذ من اللحم عندما يحضر بهذة الطريقة السهلة! Chickpeas are better than meat in this easy way

Original recipe video — click to play

Original video by هدوء الطبخ Peaceful Cooking152k likes on YouTube

20 mins

Prep time

6 hrs

Slow cook (Low)

3 hrs

Slow cook (High)

Serves

6 hrs 20 mins

Total (Low)

Slow cooker setting:Low 6 hours or High 3 hours

Original method: 15 minutes stovetop

Ingredients

Servings:

Units:

Main aromatics

200 g onion, medium, finely chopped
About 1 medium onion
30 ml vegetable oil
For sautéing aromatics
15 g garlic, minced
About 3–4 cloves
15 g ginger, minced
Fresh ginger

Spices

10 g cumin, ground
10 g coriander
, ground
10 g paprika, ground
Plus 0.5 tsp for garnish
10 g chilli powder, ground
5 g turmeric, ground
1 piece hot peppers (fresh chilli), sliced or minced(optional)
Adjust to taste; omit if you prefer mild heat

Base

350 g tomatoes, crushed or puréed, crushed or puréed
About 3 medium tomatoes; tinned crushed tomatoes work well
240 ml water
Reduced from original to account for slow cooker moisture retention

Chickpeas

400 g chickpeas, tinned or cooked (blended), blended smooth with yoghurt and water
Drained weight; about 2 cups cooked
400 g chickpeas, whole (tinned or cooked), drained
Drained weight; about 2 cups whole; added for texture

Finish

60 ml Greek yoghurt or plain yoghurt
Add in final 30 minutes to prevent curdling
For blending and enriching the sauce
30 g fresh coriander, chopped
, finely chopped
Add at end of cooking to preserve colour and flavour
Fresh herb garnish
30 g butter
Melt and infuse with paprika just before serving
For the garnish drizzle

Seasoning

5 g salt
To taste; start with 1 tsp and adjust
2 g black pepper, ground
To taste

Method

1
Heat the vegetable oil in a frying pan or saucepan over a medium heat. Add the chopped onion and cook until softened and starting to turn translucent, about 5 minutes.
~5 mins
Tip: This step is done on the hob before transferring to the slow cooker to build flavour.
2
Add the minced garlic, ginger, and hot pepper (if using) to the pan. Stir constantly for about 1 minute until fragrant.
~1 min
Tip: Do not let the garlic or ginger burn; keep stirring.
3
Sprinkle in the ground cumin, coriander, paprika, chilli powder, and turmeric. Stir everything together well to coat the aromatics and toast the spices for about 1 minute.
~1 min
Tip: Toasting the spices releases their essential oils and deepens the flavour.
4
Pour in the crushed tomatoes and 240 ml water. Season with salt and black pepper to taste. Stir well to combine. Simmer on the hob for about 2 minutes.
~2 mins
Tip: Keep the heat gentle to avoid splattering.
5
In a food processor or blender, blend the first batch of cooked or tinned chickpeas (about 400 g drained) with the yoghurt and a little water until smooth and creamy.
~5 mins
Tip: This creates a creamy base for the curry. Do not add yoghurt to the slow cooker at this stage if making ahead.
6
Transfer the tomato mixture from the hob to your slow cooker. Stir in the blended chickpea mixture until well combined.
Tip: Ensure everything is stirred together evenly.
7
Add the second batch of whole cooked or tinned chickpeas (about 400 g drained) to the slow cooker. Stir gently to distribute them through the sauce.
Tip: These whole chickpeas will remain intact and provide texture.
8
Cover the slow cooker and cook on Low for 6 hours or on High for 3 hours, until the curry is thick, fragrant, and the flavours have melded.
~6 hrs
Tip: The longer Low setting allows maximum flavour development. You may cook on High for a quicker result, but Low is recommended for best results.
9
About 30 minutes before serving, add the yoghurt to the slow cooker and gently stir it through. This prevents curdling from the direct heat and keeps the yoghurt fresh-tasting.
Tip: Do not stir vigorously once yoghurt is added; fold it in gently.
10
Just before serving, stir in the freshly chopped coriander to preserve its colour and flavour.
Tip: Fresh herbs should be added at the very end.
11
In a small saucepan, gently melt the butter over a medium heat. Stir in the paprika (or extra chilli powder if you prefer) until it forms a paste. Drizzle this over the top of the curry just before serving.
~3 mins
Tip: This garnish adds a glossy finish and extra flavour dimension. Prepare it while the curry is finishing.
12
Give the curry a final gentle stir to ensure all flavours are well distributed. Taste and adjust seasoning with salt and pepper as needed.
Tip: The curry should be creamy and richly spiced, not watery.
13
Serve the creamy chickpea curry over fluffy basmati rice or alongside warm naan bread.
Tip: This curry is hearty enough to be served as a main course for vegetarians or as part of a curry feast.

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Yes, absolutely. Soak dried chickpeas overnight, then boil them until tender (usually 1–1.5 hours). Drain them well before using in this recipe. You'll need about 400 g of soaked dried chickpeas to equal the 800 g of tinned chickpeas called for here. Using dried chickpeas gives a slightly firmer texture and deeper flavour

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