Slow-Cooked Curried Chickpeas

This is a recipe from Clean Eating.  I had to ask the produce guy what a rutabaga looked like (I would have guessed right; it looks kind of like a turnip but bigger and waxy).


  • 1 pound dry chickpeas, rinsed and picked over (about 2 1/4 cups)
  • 1 rutabaga (1 1/2 to 2 pounds), peeled and cut into 3/4-inch dice (4 to 4 1/2 cups)
  • 1/2 large onion, chopped (about 3/4 cup)
  • 3 cloves garlic, chopped
  • 1 bay leaf
  • 5 teaspoons curry powder
  • 2 teaspoons mild chile powder
  • 1 pound mustard or collard greens, thick stems removed and leaves chopped (about 8 cups), divided
  • 1 1/4 teaspoon sea salt, divided
  • Fresh ground black pepper, to taste
  • 1 1/2 cups uncooked brown rice
  • 3/4 cup jarred water-packed roasted red peppers, patted dry and sliced
  • 1 cup nonfat plain Greek-style yogurt
  • 1/4 cup chopped cilantro
  • lime wedges, for garnish, optional


  1. Place chickpeas in a large saucepan and add water to cover by about 3 inches. Bring to a boil over high heat and cook for 5 minutes.  Reduce heat to medium and simmer, partially covered, for 1 hour. Stir occasionally and add additional water, if needed, to cover chickpeas. Drain and rinse.
  2. Place chickpeas, rutabaga, onion, garlic, and bay leaf in a 5- to 7-quart slow cooker, then add 5 cups water. Cover with lid and cook on high 4 to 5 hours or low 8 to 10 hours. About 30 to 45 minutes before chickpea mixture is done cooking, add curry and chile powders and stir to combine. Add about half of greens and replace lid for 5 minutes, until wilted. Then add remaining greens and continue cooking for remaining time until chickpeas are tender. Stir in 1 teaspoon salt and black pepper.
  3. Meanwhile, combine rice, remaining 1/4 teaspoon salt, and 3 cups water in a small saucepan and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 50 minutes. Remove from heat and keep covered for 10 minutes. Serve chickpeas over rice and top with red peppers, yogurt, and cilantro. Garnish with lime wedges on the side, if desired.

2 Responses

  1. Gorgeous shot! Might I enjoy eating chickpeas for the second time? Hm.

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