Tangy Tamarind Chickpeas - Khata Imlee Chana (Slow Cooker)

READY IN: 12hrs 15mins
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.

Ingredients Nutrition

Directions

  1. Place the chickpeas and water in a 5 quart slow cooker .
  2. In a food processor, puree all of the remaining ingredients, except the lemon, onion for garnish and bread.
  3. Add to slow cooker, stir, and cook on High for 10 hours.
  4. Add the half lemon and cook another 2 hours on High. After cooking, remove and discard the lemon.
  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. To make half the quantity, use a 3 1/2 qt slow cooker.
  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!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a