Monday, April 1, 2013

Slow Cooker Chole (Indian-Spiced Chickpea Stew) from Letter Blocks Say What

Slow Cooker Chole (Indian-Spiced Chickpea Stew) from Letter Blocks Say What featured on
Slow Cooker Chole -  Indian Spiced Chickpea Stew (Photo by Letter Blocks Say What?)

Zach and Mindy are a couple where Mindy is a fan of vegetarian meals and Zach sometimes needs a little coaxing to give up the meat, but this Slow Cooker Indian Spiced Chickpea Stew (Chole) from their blog Letter Blocks Say What was hearty enough to please them both.  Start with canned or pre-cooked chickpeas (garbanzo beans), add chopped onion, garlic, ginger, Indian spices, diced tomatoes, diced bell peppers, and some vegetable stock and cook on low all day and your Meatless Monday dinner is ready!

I hope you enjoy trying this from-scratch slow cooker recipe! Use this link to get the recipe for Slow Cooker Indian Spiced Chickpea Stew (Chole) from Letter Blocks Say What.  (You can see all the recipe for beans in the slow cooker in the category for Slow Cooker Beans and Legumes.)

Please Rate this Recipe if You Try It:
If you rate the recipe after you try it, that feedback helps other readers to know which recipes they might like and makes this site more useful for everyone. Thanks!

Slow Cooker Chole (Indian-Spiced Chickpea Stew) from Letter Blocks Say What featured on

More Ideas with Chickpeas in the Slow Cooker:
Garbanzo Bean Soup with Garlic, Sumac, Olive Oil, and Lemon from Kalyn's Kitchen 
Gingered Chickpea and Spicy Tomato Vegan Stew from Cookin' Canuck
Potato, Cauliflower, and Garbanzo Bean Vegan Curry from Food in the Kitchen
Red Lentil, Chickpea, and Tomato Soup with Smoked Paprika from Kalyn's Kitchen
Spicy Vegan Southern Chickpeas and Grits from Healthy Slow Cooking 


  1. That one has all my favorite ingredients in it! And it's naturally gluten free. Indian food is so gluten free friendly. :-) Thanks for sharing, Kalyn!



Thanks for taking the time to comment on Slow Cooker from Scratch. If you try a recipe, it's always appreciated if you take time to Rate the Recipe on the rating scale above. Questions about recipes should be left on the the blog that is the original source of the recipe.

Comments are not published until I approve them (and I don't spent 24 hours a day online), so thanks for your patience. Sometimes I'm posting comments by iPhone, so I can't always reply to every one, but I do read each and every comment!

Bloggers are always encouraged to make their comment signature a link to their blog, but comments with links inserted in the text will not be published.

Blogging tips