- 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
- Place the black chickpeas in the slow cooker.
- In a food processor, puree the onion, tomato, ginger, garlic, and green chiles into a paste. Add this mixture to the slow cooker.
- Add the cumin, turmeric, red chile powder, salt, and water to the slow cooker.
- Cook on high for 9 hours.
- Using the back of a spoon, an immersion blender, or a regular blender, mash about a third of the beans.
- Add the cilantro and lemon juice. Serve with steaming bowls of basmati or brown rice.