Ingredients

The following ingredients have 6 Servings
  • 16 ounces chickpeas, dried
  • 1 tablespoon olive oil
  • 1 1/2 cup onion, diced
  • 5 cloves garlic, finely chopped or minced
  • 1/4 cup tomato paste
  • 2 cups tomatoes, diced
  • 1 tablespoon curry powder
  • 1 tablespoon cumin
  • 1 tablespoon garam masala
  • 2 teaspoons cayenne pepper
  • 1 1/2 teaspoon turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda (- this helps chickpeas to soften when cooking, just 1/4 tsp.)
  • 3 cups water

Instruction

  • The night before place the chickpeas in a 6 to 8 quart slow cooker and cover with water to soak.  Do NOT turn it on.  In the morning drain and replace the chickpeas in the slow cooker.
  • In a large skillet heat the oil over medium high heat.
  • Add onion and saute for 10 minutes.  Add the garlic and cook 5 more minutes.
  • Scrape into the slow cooker.
  • Add all of the remaining ingredients and stir well.
  • Cook on low 8 to 9 hours.  Serve with Basmati rice.