Slow Cooked Curried Chickpeas Recipe

Name: Slow Cooked Curried Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chickpeas; 5-6 1/2 cups hot water, depending on desired consistency; 2 black cardamom pods; 2 (1-inch) pieces cassia; 4-6 cloves; 2 bay leaves; 1/4 teaspoon turmeric; 1/4 teaspoon ground Indian red chile (see spice preparation note); 1 1/2-2 teaspoons salt; 3 tablespoons canola oil; 1 large yellow onion, diced small; 6 cloves garlic, coarsely chopped; 1 (2-inch) piece fresh ginger, peeled and coarsely chopped; 1 medium tomato, coarsely chopped; 2 whole peeled canned tomatoes; 1 1/2 tablespoons ground coriander; 2 teaspoons ground cumin, roasted (see spice preparation note); 1/4 teaspoon turmeric; 1/4 teaspoon ground Indian red chile; 3/4 teaspoon green mango powder; 1/2 teaspoon black salt; 1/2 teaspoon ground black pepper; 2 serrano chiles, halved lengthwise; 1/4 cup water; chopped cilantro, for garnish

Servings: persons

2 cups chickpeas
5-6 1/2 cups hot water, depending on desired consistency
2 black cardamom pods
2 (1-inch) pieces cassia
4-6 cloves
2 bay leaves
1/4 teaspoon turmeric
1/4 teaspoon ground Indian red chile (see spice preparation note)
1 1/2-2 teaspoons salt
3 tablespoons canola oil
1 large yellow onion, diced small
6 cloves garlic, coarsely chopped
1 (2-inch) piece fresh ginger, peeled and coarsely chopped
1 medium tomato, coarsely chopped
2 whole peeled canned tomatoes
1 1/2 tablespoons ground coriander
2 teaspoons ground cumin, roasted (see spice preparation note)
1/4 teaspoon turmeric
1/4 teaspoon ground Indian red chile
3/4 teaspoon green mango powder
1/2 teaspoon black salt
1/2 teaspoon ground black pepper
2 serrano chiles, halved lengthwise
1/4 cup water
chopped cilantro, for garnish

1
Pick over the beans for foreign objects.
2
Add the chickpeas, water, cardamom, cassia, cloves, bay leaves, turmeric, ground red chile and salt to the cooker.
3
Cover and cook on high while preparing the masala.
4
Heat the oil in a large frying pan on medium-high heat.
5
Add the onions and fry until golden brown, about 10 to 12 minutes.
6
While the onions are browning, puree the garlic and ginger with a little water in a blender until smooth.
7
Transfer to a small bowl.
8
Puree the tomatoes in the same blender jar without rinsing.
9
Once the onions are golden brown, add the garlic-ginger puree and the coriander, cumin, turmeric, ground red chile, mango powder, black salt and black pepper and fry with the onions for 2 or 3 minutes.
10
Add the pureed tomatoes and cook for 2 or 3 more minutes to incorporate all the spices.
11
Add the serrano chiles, and then add this masala to the slow cooker.
12
Pour 1/4 cup of water into the pan to deglaze, and add that also.
13
Cover and cook for 10 hours on low.

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 cups chickpeas, 5-6 1/2 cups hot water, depending on desired consistency, 2 black cardamom pods, 2 (1-inch) pieces cassia, and more.

Yes, Slow Cooked Curried Chickpeas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooked Curried Chickpeas

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