Tangy Tamarind Chickpeas - Khata Imlee Chana (Slow Cooker)

Recipe by duonyte
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 12hrs 15mins
YIELD: 14 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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