Curried Chickpeas with Fresh Ginger and Cilantro

1. 1

   Thoroughly rinse the chickpeas and place them in the slow cooker insert along with the water.

2. 2

   Cover and cook on low for 6 to 8 hours, until the chickpeas are tender.

3. 3

   In a large saute pan, brown the onion in the sesame oil until dark brown in color, about 15 minutes.

4. 4

   Combine the cumin seeds, peppercorns, cloves, cardamom, chile powder, ginger, turmeric, garam masala, and cayenne in an electric coffee mill or a mortar and pestle and grind to a coarse powder.

5. 5

   Add the coarsely ground spices to the onion and continue to cook for another 5 minutes, then add the onion and spices to the cooked chickpeas.

6. 6

   Recover and continue cooking for another 30 to 60 minutes.

7. 7

   Using a handheld immersion blender, puree some of the chickpeas in the insert to thicken the mixture.

8. 8

   Add salt to taste, then stir in the lemon juice.

9. 9

   Ladle into bowls, add a dollop of yogurt, and garnish with the chile slices and cilantro leaves.

10. 10

    I would enjoy a light- to medium-bodied white wine, such as a Pinot Gris, Pinot Blanc, or Spanish Rueda or Albarino.

* Per serving · 4 servings · Values may vary.