Curried Chickpeas

*It’s rare that I meet someone that cooks and I do not request a recipe.  Anupy Singla is no exception.  I was able to snag this Curried Chickpeas recipe from the best selling cookbook author which is not only simple to make but filled with tons of flavor.

Rasa walla Kabuli Chana | Slow cooker size: 5-quart • Cooking time: 14 hours on high • Yield : 13 cups (3.08 L)

Like rajmah, this dish is a staple in virtually every North Indian home—and for a good reason. It’s delicious and filling. It’s also a great non-meat protein alternative for many Indians—vegetarians and meat eaters alike. The key to making this dish authentic is to include a hint of tartness. The spice blend, chana masala, is critical because in addition to the basic spices, it also incorporates mango and pomegranate powders for a slightly sour taste. This slightly soupy dish is a perfect comfort food after a long day at work.

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 chilies, 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 chili 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

1. Put the chickpeas, onion, tomato, ginger, garlic, green chilies, cumin, coriander, garam masala, chana masala, red chili powder, salt, turmeric, and water in the slow cooker.

2. 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.

3. 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.

To make this dish in a 3½-quart slow cooker, halve all the ingredients and proceed with the recipe. A half recipe makes 6 cups (1.42L).

Tags: healthy eating, Indian Food, international cuisine, recipe, recipes

Category: Crock Pot, health concious, Various Cooking Styles, vegetarian