Black Chickpea Curry

• 3 cups (603 g) dried black chickpeas (see Notes), cleaned and washed thoroughly
• 1 medium yellow or red onion, peeled and quartered
• 1 medium tomato, quartered
• 1 (2-inch 5 cm) piece ginger, peeled and roughly chopped
• 4 cloves garlic, peeled
• 4-6 green Thai, serrano, or cayenne chiles, stems removed
• 1 tablespoon (15 mL) cumin seeds
• 1 teaspoon (5 mL) turmeric powder
• 1 teaspoon (5 mL) red chile powder
• 2 tablespoons (30 mL) salt
• 7 cups (1.66 L) water
• 2 tablespoons (30 mL) cilantro
• 2 tablespoons (30 mL) lemon juice

1. Place the black chickpeas in the slow cooker.
2. In a food processor, puree the onion, tomato, ginger, garlic, and green chiles into a paste.
3. Add this mixture to the slow cooker.
4. Add the cumin, turmeric, red chile powder, salt, and water to the slow cooker.
5. Cook on high for 9 hours.
6. Using the back of a spoon, an immersion blender, or a regular blender, mash about a third of the beans.
7. Add the cilantro and lemon juice.
8. Serve with steaming bowls of basmati or brown rice.

black chickpeas, red onion, tomato, ginger, garlic, green thai, cumin seeds, turmeric, red chile powder, salt, water, cilantro, lemon juice

Taken from www.cookstr.com/recipes/black-chickpea-curry (may not work)