Slow Cooker Spicy Chickpeas

Zillah's picture
Submitted by Zillah on Wed, 06/29/2005 - 12:22pm

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This is inspired by a Madhur Jaffrey chickpea recipe.

Prep Time30 minutes
RecipesCrockpot Cookery

Description

Ingredients

  • 250 g dried chickpeas
  • 4 T vegetable oil
  • 2 onions, finely chopped
  • 8 clove of garlic, finely chopped
  • 1 T ground corriander seeds
  • 2 t ground cumin seeds
  • 1 t cayenne pepper
  • 1 t ground turmeric
  • 1 tin chopped tomatoes
  • 2 t ground, roasted cumin seeds
  • 2 t paprika (sweet if you have a variety)
  • 2 t garam masala
  • 1 t salt
  • juice of half a lemon, or more to taste
  • 250 g dried chickpeas
  • 4 T vegetable oil
  • 2 onions, finely chopped
  • 8 clove of garlic, finely chopped
  • 1 T ground corriander seeds
  • 2 t ground cumin seeds
  • 1 t cayenne pepper
  • 1 t ground turmeric
  • 1 tin chopped tomatoes
  • 2 t ground, roasted cumin seeds
  • 2 t paprika (sweet if you have a variety)
  • 2 t garam masala
  • 1 t salt
  • juice of half a lemon, or more to taste

Instructions

The night before you want to eat your chickpeas, put them in a bowl, cover with plenty of cold water and leave to soak over night.

The morning of the next day put the onions into your slow cooker and put the heat to high for about an hour, or until the onions are softened.

Add the garlic, corriander, ground cumin (not the roasted), cayenne and turmeric. Stir for a moment or two, till it smells really good. Put in the tomatoes and the rest of the spices.

Drain the chickpeas and tip them into the slow cooker. Add enough water (recently boiled is best) to cover the chickpeas and leave about 1cm over.

If you are going to be around for the next hour or so, leave the cooker on high, then turn it down to low and cook for another 6 or so hours. If you're going out, just put it on low.

Just before you want to serve it, add the salt and lemon juice, adjusting to taste.

Serve with rice or couscous, plain yoghurt and some green vegetable.

This freezes well.

Notes

You can also make this with tinned chickpeas in a frying pan rather than a slow cooker.

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