By duonyte on November 17, 2012
"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."
Serving Size: 1 (4617 g)
Servings Per Recipe: 1
"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."