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Cooking Chickpeas:
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If you are using dried chickpeas, soak them for 12 hours and change the soak water once while soaking. Discard the soak water again. Add fresh water just to cover.
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Pressure Cooker: Cook the chickpeas in the pressure cooker for about 10 min before adding the chickpeas to the crockpot
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Crockpot: Add chickpeas and water to cover to the crockpot and cook on low for 8 hours
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Stovetop: Add chickpeas and water to cover to a large saucepan, bring to a boil, skim the foam, cover and cook on low for 2 hours
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Canned Chickpeas: rinse and drain them thoroughly before using
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In a stainless steel or cast iron pan, saute oil, onions, ginger, and garlic for 5 minutes
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Place onion mixture and all other ingredients except for garam masala in a Crockpot
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Add more water if need to bring the liquid just to the top of the beans. Add more water during cooking if needed.
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Cook on low for 6 hours. Before serving, add garam masala
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Tips:
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If you don't have a Crockpot, you can make this recipe by cooking on medium-low heat on the stove in a covered saucepan for 30 min in place of using the Crockpot
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Try adding other veggies, like carrots or bell peppers
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Add a chopped up jalepeno or some cayenne to give your recipe a kick
