Slow Cooker Butter Chickpeas and Tofu! This slow cooker chickpea curry is packed with protein, vegan and gluten free. A healthier take on the favorite Indian dish Butter Chicken but made with chickpeas. This is such a simple dish; the perfect make-ahead healthy weeknight dinner.

Set it and forget it. < — Music to my ears.

Whoever invented the slow cooker, I owe you a drink. While my crock-pot is hidden in a back cabinet for most of the year, it plays a starring role in breakfast & dinner from November to January. Is there anything better than throwing everything into a pot, turning on a timer and THAT’S IT?!

Don’t get me wrong, while I love baking cookies, pie-filled cinnamon rolls, and countless other holiday treats this time of year, the last thing I want to do after a grueling day of baking is to turn around and make dinner. I’m convinced that whoever invented the slow cooker must have been a baker.

So, butter chickpeas-a.k.a my favorite dish in the entire world, forever and ever, amen. While I feel like this sauce could work on just about anything you throw its way, I packed in two kinds of vegan protein for a filling, hearty and healthy meal. It seemed only right after a day spent baking. If you like Indian food or the classic butter chicken dish, you are going to love this recipe! Plus, while it’s called butter chicken there’s only a smidge of actual butter (or vegan butter), rest assured.

While there is a little bit of prep work involved, it’s so minimal that anyone could do it. I tend to measure my recipe difficulty on someone-who-shall-remain-nameless, but I’m pretty sure we can all guess who that person may be. He can make a killer veggie taco salad, but the talent stops there. If he-who-shall-remain-nameless can whip this up, then you can too. Pinkie promise.

Whenever I make anything in the slow cooker, I like to pretend that I am on the cheesiest infomercial ever. I chop everything with an exaggerated flair and squeal with excitement over every ingredient I throw into the pot. I say “easy” and “simple” in every sentence, the audience goes wild, and dinner is a big hit!

If you love infomercials too and know what I am talking about then high-five. We should be friends.

Anyways, I think we can all agree that everyone needs this dish in their life. With all the hustle and bustle (< — I love saying that all through December) this time of year, I think we should all slow down and smell the butter chickpeas.

The magic is all in the slow-cooked, rich sauce. Trust it. Let it simmer for hours until it’s thick, bubbly and coating every square inch of the beans & tofu squares. Since carbs all day-every day is how I roll, I love this served with brown rice and naan, but feel free to enjoy it on its own. I can personally attest that there is no wrong way to eat butter chickpeas; you’ve just gotta eat ’em.

You want some nutrition? I’ve got you.

Each bowl of this slow cooker chickpea curry is packed with:

Free-radical fighting Antioxidants (thanks to the Turmeric in the curry powder)

22g of cholesterol-free protein

16 grams of fiber

44% daily value of iron

1/4 of your calcium needs

Vegan & Gluten-Free

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!

Watch how to make this Slow Cooker Chickpea Curry Recipe here:

Slow Cooker Butter Chickpeas Author: Alex Caspero

Prep Time: Prep Time: 15 minutes

Cook Time: Cook Time: 4 hours

Total Time: Total Time: 4 hours 15 minutes

Yield: Yield: 4 – 6 servings 1 x

Category: Category: slow cooker, main, dinner

Cuisine: Cuisine: Indian Description Slow Cooker Butter Chickpeas and Tofu! Packed with protein, vegan and gluten free. A healthier take on everyone’s favorite Indian dish. This is such a simple dish; the perfect make-ahead healthy weeknight dinner. Print Recipe Pin Recipe Author: Alex Caspero

Prep Time: Prep Time: 15 minutes

Cook Time: Cook Time: 4 hours

Total Time: Total Time: 4 hours 15 minutes

Yield: Yield: 4 – 6 servings 1 x

Category: Category: slow cooker, main, dinner

Cuisine: Cuisine: Indian Author: Alex Caspero

Prep Time: Prep Time: 15 minutes

Cook Time: Cook Time: 4 hours

Total Time: Total Time: 4 hours 15 minutes

Yield: Yield: 4 – 6 servings 1 x

Category: Category: slow cooker, main, dinner

Cuisine: Cuisine: Indian Scale 1x 2x 3x Ingredients 1 package firm tofu ( 12 oz .)

package firm tofu ( .) 1 tablespoon olive oil or vegan butter

olive oil or vegan butter 1 medium size onion, diced

medium size onion, diced 4 garlic cloves, minced

garlic cloves, minced 1 can coconut milk (I used light)

can coconut milk (I used light) 1 cup tomato puree

tomato puree 1 tablespoon + 1 teaspoon garam masala

+ garam masala 1 tablespoon + 1 teaspoon curry powder

+ curry powder 2 teaspoons chili powder

chili powder 1/2 teaspoon ground ginger

ground ginger salt/pepper

1 15 oz can garbanzo beans, rinsed and drained

15 oz can garbanzo beans, rinsed and drained 1/8 cup cilantro, finely chopped Instructions Remove the tofu from the package and rinse. Wrap tofu in a paper towel and place on a cutting board. Placing something heavy on top of the tofu to allow the water to drain out, about 15 minutes. In a saucepan, heat the olive oil over medium heat and add the onion. Cook until soft and translucent, about 5 minutes. Add in the garlic and stir to combine. Whisk in the coconut milk, tomato puree, garam masala, curry powder, chili powder, ground ginger and a pinch salt/pepper. Cook until slightly thick, about 5 minutes. While the sauce is cooking, finely cube the tofu. Place the tofu and garbanzo beans in the base of slow cooker. Pour the sauce on top. Cook on low for 5 hours until thick. You can cook the sauce longer if needed. Before serving, stir in the cilantro. Serve with rice and naan. did you make this? Tag @delishknowledge on Instagram and hashtag it #delishknowledge

More Vegan Slow-Cooker Recipes:

Slow Cooker Chana Masala

Slow Cooker Red Beans & Rice

Slow Cooker Butternut Squash Chili

Slow Cooker Chickpea Tangine

Slow Cooker Red Vegetable Curry

Spicy Vegan Peppers and Meatballs