Ingredients

3 cups dried chickpeas, picked over, washed, soaked overnight, and drained

1 medium yellow or red onion, minced

1 medium tomato, diced

1 2-inch piece ginger, peeled and grated or minced

4 cloves garlic, peeled and minced

1-6 Thai, serrano, or cayenne chiles, stems removed and diced, optional

1 tablespoon cumin seeds (or powder)

1 tablespoon ground coriander

1 tablespoon garam masala

1 tablespoon chana masala

1 tablespoon red chile powder or cayenne, optional

1-2 tablespoons salt

1 teaspoon turmeric powder

8 cups boiling water

Preparation

  1. Dump all of your ingredients from the drained chickpeas to the boiling water in a 5-quart slow cooker.
  2. Cook on the High setting for at least 8 hours.
  3. Garnish with chopped cilantro and fresh onion. Serve with basmati rice/brown rice-quinoa or roti or pita.