Curried Chickpeas Recipe
- 3 cups (603 g) dried chickpeas , cleaned and washed thoroughly
- 1 medium yellow or red onion, peeled and finely chopped
- 1 medium tomato, diced
- 1 (2-inch [5 cm]) piece ginger, peeled and chopped or grated
- 4 cloves garlic, peeled and chopped, minced, or grated
- 4-6 green Thai, serrano, or cayenne chiles, stems removed, chopped
- 1 tablespoon (15 mL) cumin seeds
- 1 tablespoon (15 mL) ground coriander
- 1 tablespoon (15 mL) garam masala
- 1 tablespoon (15 mL) chana masala
- 1 tablespoon (15 mL) red chile powder
- 2 tablespoons (30 mL) salt
- 1 teaspoon (5 mL) turmeric powder
- 12 cups (2.84 L) water
- 2 tablespoons (30 mL) fresh cilantro, chopped
- Thinly sliced red onion, for garnish
- Lime wedges, for garnish
- Put the chickpeas, onion, tomato, ginger, garlic, green chiles, cumin, coriander, garam masala, chana masala, red chile powder, salt, turmeric, and water in the slow cooker.
- Cook on high for 14 hours. Toward the end of cooking time, use the back of a large spoon to mash some of the beans against the walls of the slow cooker or pulse 2 or 3 times with an immersion blender. Add the cilantro.
- To serve, sprinkle sliced onions on top and eat with a lime wedge on the side accompanied by roti or naan, or in a bowl over basmati or brown rice.
- Try This! Toast a hamburger bun. Place a slice of cheese (any kind) on each half of the bun and heap on a spoonful of chana and fresh, diced onions. It’s a fast and healthy veggie alternative to the open-faced sandwich. My kids love this as a snack. For them, I like to use mini whole-wheat dinner rolls.
