Slow Cooker Recipe, Crockpot Chickpea Curry

Indian Vegetarian Crockpot Chickpea Curry: Prep time: 10 min; Total time: Two days

This recipe is graciously shared by talented and creative vegetarian cook, Jill Richardson. Check her website Persistent Vegetarian State, for more excellent recipes.

Chickpea Curry Ingredients:

• 2 tbsp organic non-GMO 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
• 1 c. dried or 1 15 oz. can chickpeas
• 12 oz diced tomatoes
• 1/2 tsp garam masala

Directions:

1. Cooking Chickpeas:
2. If you are using dried chickpeas, boil them them for 5 minutes the night before. Discard the water. Soak them overnight and change the soak water once while soaking. Discard the soak water again. Cook the chickpeas in the pressure cooker for about 10 min before adding the chickpeas to the crockpot.
3. Canned Chickpeas: rinse and drain them thoroughly before using them.
4. In a stainless steel or cast iron pan, saute oil, onions, ginger, and garlic for 5 minutes.
5. Place onion mixture and all other ingredients except for gauram masala in a crock pot.
6. Cook on low for 6-9 hours. Before serving, add garam masala.
7. Tips:
8. If you don't have a crock pot, you can make this recipe by cooking on medium high heat on the stove in a covered saucepan for 30 min in place of using the crock pot.
9. Try adding other veggies, like carrots or bell peppers.
10. Add a chopped up jalepeno or some cayenne to give your recipe a kick.