Curried Chickpeas with Habanero Mango Chutney

Meal #1 of the Spring Health Challenge was a success. It wasn’t really any different from regular meals, but as it is fairly healthy and inexpensive, I made a huge batch for freezing. Adding protein to my diet? Check! Drinking more water? Check! Going for a run and doing strength training? Check!

I can honestly say I am feeling better already. That might also have something to do with being done with the nasty old flu. . . I hope.

Anyway, I am always up for Indian-inspired food at home, and I was jonesing to use the slow-cooker. Thus was born slow cooker curried chickpeas with mango chutney.

making Indian food at home

My recent discovery that dried beans cook up really well in the slow-cooker made me brave enough to just toss in a 16 ounce bag of chickpeas, covered by about an inch and a half of water. To this, I added a couple shakes each of cinnamon, cayenne pepper, curry powder, paprika, black pepper, and crushed coriander seeds. I also added a can of crushed tomatoes, a scoop of coconut oil, and six potatoes, sliced into discs.

spiced chickpeas

I set it and forget it, leaving the chickpeas to cook on high for four hours, then lowering them to low for three more hours. I checked on them about every hour and added more water and crushed red pepper toward the end.

I didn’t want to just have the curried chickpeas on their own, so I decided to whip up some mango chutney as well. I started with two cups of frozen mango and added it to a pan with two habaneros, just chopped in half.

mango

I covered the mixture with white vinegar, added a spoonful of honey for sweetness to balance out the habanero spice, and cooked the chutney on low for a little over an hour.

mango chutney

Eventually, it got syrupy and smelled lovely. Just be sure to strain the habaneros out before serving!

To serve, I filled bowls with the chickpeas, chutney, and topped it with a scoop of Fage 0% Greek yogurt, served with a glass of Travessia Un-Oaked Chardonnay.

curried chickpeas

The husband said it was better than Indian food at any restaurant we have been to; I will take that as a sign of success!

Now for the giveaways: The winner of the $30 CSN gift code is. . . Melissa! And the winner of the restaurant gift cards giveaway is. . . Shannon! Ladies, please email me so I can match you up with your prizes!

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Tags: chickpeas, curry, Fage, healthy, healthy recipes, Indian Food, mango chutney, recipe, vegan, Vegetarian, yogurt

  1. Michelle’s avatar

    I love slow cooker meals like this – easy to prepare but full of flavor!

    Reply

  2. Emily’s avatar

    That sounds delish. I’m throwing chickpeas in with everything these days. Good luck with the start of your challenge!

    Reply

  3. torviewtoronto’s avatar

    delicious spicy combination looks wonderful

    Reply

  4. alicia’s avatar

    I just cooked up some dried garbanzos this week too. I cannot express how much better they are than canned….I should make it a habit to do this weekly in my crockpot too. I love beans…nom.

    Reply

  5. Elina (Healthy and Sane)’s avatar

    Wow, this sounds really fantastic. I had a bad experience with curried chickpeas using a bottled sauce a few weeks ago so I thought I wouldn’t be able to enjoy anything of the sort for a looooong time but I seriously would love a bowl of this tonight! I need to try the slow cooker method for beans. It must be so much better than the canned variety!
    PS – that mango chutney sounds especially delicious. How do you think of this stuff?! :)

    Reply

  6. Suzanne’s avatar

    Mmm.. got me with the mango, habanero chutney! Sounds great and your healthy way of living sounds like what I need too. I’m having a link party at my blog and would love for you to link up. http://www.you-made-that.com/sunday-spotlight-recipes-3/

    Cheers,
    Suzanne

    Reply

  7. Tiffany’s avatar

    These chickpeas sound wonderful! And even better with your sweet and spicy chutney!

    Reply

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