Vegan Dump Dinner - Curried Chickpeas Over Rice

Vegan Dump Dinner - Curried Chickpeas over Rice

I love the concept of Dump Dinners. I love making them! You just dump everything in a gallon freezer bag in a few minutes and pop it in your freezer. The day before you cook, pull it down the the refrigerator to thaw overnight. Then, on serving day, pour everything into the Slow Cooker (I use a Rival brand Crock Pot).

Unfortunately, many "Dump Dinners" you find on the internet are simply meat, meat and more meat. Often they're not dinners at all - only meat. I've actually seen many that are nothing more than a lonely hamburger! You still have to make the REST of the meal on serving day!

It's nice to have a few vegan options for your freezer : )

These are wonderful for busy nights,  or for a night when you need provide something easy for someone else to prepare (kids, grandma - whomever) while you're out of town or convalescing.

But also they're great to share with a vegan friend, or an Orthodox Christian friend during Lent or Advent. If you know a family with a new baby or some other need, this is a great meal to drop by : )

If you're Gluten Free, make sure all the ingredients you choose for this recipe are Gluten Free. Regular Soy Sauce contains Gluten, but Kikkoman makes one with a blue label that is Gluten Free.

A while back, I wrote a post of 9 Vegan Dump Dinners (that could be made in about 1 1/2 hours) - and it was a huge hit.

Well, today, I just discovered that another one of my family recipes makes a great dump dinner!

It's SOOO quick & easy to fix!

Curried Chickpeas

Pour into Freezer Bag

1 teaspoon to 1 Tablespoon Oil
1 Onion, thinly sliced in rings or crescents
1 Tablespoon minced garlic
1 Tablespoon Curry Powder *
½ cup water (a little more if you need a longer cooking time)
3 (16 ounce) cans Chickpeas, drained (or 4 1/2 cups home-prepared)
5 Tablespoons Lemon Juice
2 T Soy Sauce
1 ½ teaspoons dry Parsley (or 3 Tablespoons fresh)

Freeze

Thaw overnight before cooking. The day of serving, pour into slow cooker. Cook on high 2-3 hours, or low 4-5 hours, until onions are tender. The flavors are really beautifully developed here with the slow cooking!

Serve over rice or with Flatbread.
Rice and flatbread also freeze well, so you can make these ahead, too, if you like.

Serve with Salad & Indian-style Pickles.

If you like this recipe, check out my other Vegan Dump Dinners

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