Tangy Tamarind Chickpeas - Khata Imlee Chana (Slow Cooker) |
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Prep Time: 15 Minutes Cook Time: 705 Minutes |
Ready In: 720 Minutes Servings: 14 |
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This dish is dry, not saucy and quite delicious. From The Indian Slow Cooker by Anupy Singla. I made half the quantity and it lasted me all of three days. Ingredients:
6 cups dried garbanzo beans, sorted and washed thoroughly |
11 cups water |
1 large yellow onions or 1 large red onion, peeled and chopped |
2 inches piece fresh ginger, peeled and chopped |
20 garlic cloves, peeled |
8 green thai peppers or 8 serrano peppers or 8 cayenne chilies |
2 tablespoons ground cumin |
2 tablespoons ground coriander |
1 tablespoon red chili powder |
4 tablespoons thick yogurt (i used kefir) |
2 tablespoons garam masala |
2 tablespoons tamarind paste |
2 tablespoons salt |
1/2 lemon, seeded |
sliced red onion (garnish) |
fresh naan bread or roti |
Directions:
1. Place the chickpeas and water in a 5 quart slow cooker .
2. In a food processor, puree all of the remaining ingredients, except the lemon, onion for garnish and bread.
3. Add to slow cooker, stir, and cook on High for 10 hours.
4. Add the half lemon and cook another 2 hours on High. After cooking, remove and discard the lemon.
5. Top with the sliced red onion and serve with hot naan. (I ran out of naan and wrapped these in warm flour tortillas - very good).
6. To make half the quantity, use a 3 1/2 qt slow cooker.
7. Note: I loved these plain, but loved them even more with a cucumber salad. Mix chopped cucumbers - I used seedless - and some chopped red onion if you like, stir in some sour cream or thick yogurt. Spoon onto the chickpeas and naan - the contrast between the spicy chickpeas and the cool creamy cucumbers is out of this world!
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