Tangy Tamarind Chickpeas - Khata Imlee Chana (Slow Cooker) Recipe

Name: Tangy Tamarind Chickpeas - Khata Imlee Chana (Slow Cooker)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups dried garbanzo beans, sorted and washed thoroughly; 11 cups water; 1 large yellow onions or 1 large red onion, peeled and chopped; 2 inches piece fresh ginger, peeled and chopped; 20 garlic cloves, peeled; 8 8 serrano peppers or 8 cayenne chilies; 2 tablespoons ground cumin; 2 tablespoons ground coriander; 1 tablespoon red chili powder; 4 tablespoons thick yogurt (I used kefir); 2 tablespoons garam masala; 2 tablespoons tamarind paste; 2 tablespoons salt; 1/2 lemon, seeded; sliced red onion (garnish); fresh naan bread or roti

Servings: persons

6 cups dried garbanzo beans, sorted and washed thoroughly
11 cups water
1 large yellow onions or 1 large red onion, peeled and chopped
2 inches piece fresh ginger, peeled and chopped
20 garlic cloves, peeled
8 8 serrano peppers or 8 cayenne chilies
2 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoon red chili powder
4 tablespoons thick yogurt (I used kefir)
2 tablespoons garam masala
2 tablespoons tamarind paste
2 tablespoons salt
1/2 lemon, seeded
sliced red onion (garnish)
fresh naan bread or roti

1
Place the chickpeas and water in a 5 quart slow cooker .
2
In a food processor, puree all of the remaining ingredients, except the lemon, onion for garnish and bread.
3
Add to slow cooker, stir, and cook on High for 10 hours.
4
Add the half lemon and cook another 2 hours on High. After cooking, remove and discard the lemon.
5
Top with the sliced red onion and serve with hot naan. (I ran out of naan and wrapped these in warm flour tortillas - very good).
6
To make half the quantity, use a 3 1/2 qt slow cooker.
7
Note: I loved these plain, but loved them even more with a cucumber salad. Mix chopped cucumbers - I used seedless - and some chopped red onion if you like, stir in some sour cream or thick yogurt. Spoon onto the chickpeas and naan - the contrast between the spicy chickpeas and the cool creamy cucumbers is out of this world!

1355

kcal

Calories

Fat

276

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 16 ingredients. The key ingredients include: 6 cups dried garbanzo beans, sorted and washed thoroughly, 11 cups water, 1 large yellow onions or 1 large red onion, peeled and chopped, 2 inches piece fresh ginger, peeled and chopped, and more.

Yes, Tangy Tamarind Chickpeas - Khata Imlee Chana (Slow Cooker) 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.

Tangy Tamarind Chickpeas - Khata Imlee Chana (Slow Cooker)

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