Chickpea Slow Cooking Goodness

To go along with the seasonal cooking mentioned yesterday, I made an Indian flavored chickpea meal in the slow cooker for tonight.

Last night I prepared the meal and this morning before heading out in the frigid snowy morning, I through it in the cooker for the day.

End result.....amazingness in our mouths.

The day went by alright, but had to take the car in for a scheduled maintenance issue that took two hours. When the car was ready, a blizzard had made it's way her in the Inland Northwest. Mixed with having low visibility in the dark, my drive home was very slow and intense.

So it was especially nice to come home with dinner cooking itself!

Recipe below!

~The Gander

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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:

Cooking Chickpeas:

Canned Chickpeas: rinse and drain them thoroughly before using them

In a stainless steel or cast iron pan, sauté oil, onions, ginger, and garlic for 5 minutes

Place onion mixture and all other ingredients except for gauram masala in a Crockpot

Cook on low for 6-9 hours. Before serving, add garam masala

Tips:
If you don't have a slow cooker, 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 slow cooker

Try adding other veggies, like carrots or bell peppers

Add a chopped up jalepeno or some cayenne to give your recipe a kick