Prep 15 mins
Cook 12 hrs
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.
- 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
- 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!
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.
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.
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.