Black Chickpea Curry Recipe

  • 3 cups (603 g) dried black chickpeas , cleaned and washed thoroughly
  • 1 medium yellow or red onion, peeled and quartered
  • 1 medium tomato, quartered
  • 1 (2-inch [5 cm]) piece ginger, peeled and roughly chopped
  • 4 cloves garlic, peeled
  • 4-6 green Thai, serrano, or cayenne chiles, stems removed
  • 1 tablespoon (15 mL) cumin seeds
  • 1 teaspoon (5 mL) turmeric powder
  • 1 teaspoon (5 mL) red chile powder
  • 2 tablespoons (30 mL) salt
  • 7 cups (1.66 L) water
  • 2 tablespoons (30 mL) cilantro
  • 2 tablespoons (30 mL) lemon juice
  1. Place the black chickpeas in the slow cooker.
  2. In a food processor, puree the onion, tomato, ginger, garlic, and green chiles into a paste. Add this mixture to the slow cooker.
  3. Add the cumin, turmeric, red chile powder, salt, and water to the slow cooker.
  4. Cook on high for 9 hours.
  5. Using the back of a spoon, an immersion blender, or a regular blender, mash about a third of the beans.
  6. Add the cilantro and lemon juice. Serve with steaming bowls of basmati or brown rice.