Recipe by duonyte
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.
Top Review by rpgaymer
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.
- 1419.54 ml dried garbanzo beans, sorted and washed thoroughly
- 2602.49 ml water
- 1 large yellow onions or 1 large red onion, peeled and chopped
- 2 inch piece fresh ginger, peeled and chopped
- 20 garlic cloves, peeled
- 8 green Thai peppers or 8 serrano peppers or 8 cayenne chilies
- 29.58 ml ground cumin
- 29.58 ml ground coriander
- 14.79 ml red chili powder
- 59.16 ml thick yogurt (I used kefir)
- 29.58 ml garam masala
- 29.58 ml tamarind paste
- 29.58 ml salt
- 1 lemon, seeded
- sliced red onion (garnish)
- fresh naan bread or roti
Directions See How It's Made
- Place the chickpeas and water in a 5 quart slow cooker .
- In a food processor, puree all of the remaining ingredients, except the lemon, onion for garnish and bread.
- Add to slow cooker, stir, and cook on High for 10 hours.
- Add the half lemon and cook another 2 hours on High. After cooking, remove and discard the lemon.
- 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).
- To make half the quantity, use a 3 1/2 qt slow cooker.
- 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!