Dump And Go Chana Masala

• 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

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

dried chickpeas, red onion, tomato, ginger, garlic, serrano, cumin seeds, ground coriander, garam masala, chana masala, red chile, salt, turmeric powder, boiling water

Taken from www.epicurious.com/recipes/member/views/dump-and-go-chana-masala-53038991 (may not work)