Ingredients
Chickpea Curry Ingredients:
2 tbsp organic canola oil
1 onion, diced
2 cloves garlic, minced (substitute asoefetida if desired)
1 inch ginger, peeled and grated
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tsp salt
3 cups cooked chickpeas or 2 15 oz. cans chickpeas
2 cups water or bean cooking liquid
12 oz diced tomatoes
1/2 tsp garam masala
Preparation
Cooking Chickpeas: 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. Pressure Cooker: Cook the chickpeas in the pressure cooker for about 10 min before adding the chickpeas to the crockpot Crockpot: Add chickpeas and water to cover to the crockpot and cook on low for 8 hours 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 Canned Chickpeas: rinse and drain them thoroughly before using
In a stainless steel or cast iron pan, sauté oil, onions, ginger, and garlic for 5 minutes Place onion mixture and all other ingredients except for garam masala in a Crockpot Add more water if need to bring the liquid just to the top of the beans. Add more water during cooking if needed. Cook on low for 6 hours. Before serving, add garam masala Tips: 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 Try adding other veggies, like carrots or bell peppers Add a chopped up jalepeno or some cayenne to give your recipe a kick
