Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Tangy Tamarind Chickpeas - Khata Imlee Chana (Slow Cooker) Recipe
    Lost? Site Map

    Tangy Tamarind Chickpeas - Khata Imlee Chana (Slow Cooker)

    Total Time:

    Prep Time:

    Cook Time:

    12 hrs 15 mins

    15 mins

    12 hrs

    duonyte's Note:

    This dish is dry, not saucy and quite delicious. From The Indian Slow Cooker by Anupy Singla. I made half the quantity and it lasted me all of three days.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Place the chickpeas and water in a 5 quart slow cooker .
    2. 2
      In a food processor, puree all of the remaining ingredients, except the lemon, onion for garnish and bread.
    3. 3
      Add to slow cooker, stir, and cook on High for 10 hours.
    4. 4
      Add the half lemon and cook another 2 hours on High. After cooking, remove and discard the lemon.
    5. 5
      Top with the sliced red onion and serve with hot naan. (I ran out of naan and wrapped these in warm flour tortillas - very good).
    6. 6
      To make half the quantity, use a 3 1/2 qt slow cooker.
    7. 7
      Note: I loved these plain, but loved them even more with a cucumber salad. Mix chopped cucumbers - I used seedless - and some chopped red onion if you like, stir in some sour cream or thick yogurt. Spoon onto the chickpeas and naan - the contrast between the spicy chickpeas and the cool creamy cucumbers is out of this world!

    Ratings & Reviews:

    • on March 01, 2014

      55

      Another great recipe from this cookbook that I know I will have to buy soon- thanks for posting it! This chickpeas tasted delicious and were super-spicy. The only change I made was frying the pureed ingredients in some ghee for about 8 minutes before adding it to the slow cooker with the water and chickpeas. I love how I can just throw everything in the slow cooker at night and wake up to the apartment smelling like a five-star Indian restaurant. This makes a LOT of food- I would say about 12 servings. I served the chickpeas in pitas with mango chutney, cucumbers and yogurt.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 13, 2013

      55

      I used all the ingredients written but prepared the dish differently. The day before<br/>I cooked the garbanzo beans (and saved some of the liquid). Threw everything in the slow cooker and cooked on HIGH for 1-2 hours then LOW for about 2 more hours. Arranged baby spinach in soup bowls, added a portion of basmati rice, the garbanzo bean mixture, a scoop of<br/>cucumber raita and fresh cilantro for garnish. Yum! Made for Ramadan Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 05, 2013

      55

      Great recipe. Made as directed with the yellow onions. 'Been eating them for two days after making on their own. Tried them cold, room temperature, and warm; I suggest room temperature. These are probably not so good without the naan or cucumbers, as duonyte suggests. I'd even add that these would be great with a plain yogurt condiment with the naan or even with lettuce wraps. These are right up my alley with 2013 being my get healthy year! Thanks, duonyte! Made for PRMR tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Tangy Tamarind Chickpeas - Khata Imlee Chana (Slow Cooker)

    Serving Size: 1 (4617 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 335.5
     
    Calories from Fat 51
    15%
    Total Fat 5.7 g
    8%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.5 mg
    0%
    Sodium 1037.3 mg
    43%
    Total Carbohydrate 56.5 g
    18%
    Dietary Fiber 15.9 g
    63%
    Sugars 10.5 g
    42%
    Protein 17.4 g
    34%

    The following items or measurements are not included:

    fresh ginger

    Thai peppers

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes