Curried Chickpeas

• 3 cups (603 g) dried chickpeas (see Notes), cleaned and washed thoroughly
• 1 medium yellow or red onion, peeled and finely chopped
• 1 medium tomato, diced
• 1 (2-inch 5 cm) piece ginger, peeled and chopped or grated
• 4 cloves garlic, peeled and chopped, minced, or grated
• 4-6 green Thai, serrano, or cayenne chiles, stems removed, chopped
• 1 tablespoon (15 mL) cumin seeds
• 1 tablespoon (15 mL) ground coriander
• 1 tablespoon (15 mL) garam masala (see Notes)
• 1 tablespoon (15 mL) chana masala (see Notes)
• 1 tablespoon (15 mL) red chile powder
• 2 tablespoons (30 mL) salt
• 1 teaspoon (5 mL) turmeric powder
• 12 cups (2.84 L) water
• 2 tablespoons (30 mL) fresh cilantro, chopped
• Thinly sliced red onion, for garnish
• Lime wedges, for garnish

1. Put the chickpeas, onion, tomato, ginger, garlic, green chiles, cumin, coriander, garam masala, chana masala, red chile powder, salt, turmeric, and water in the slow cooker.
2. Cook on high for 14 hours.
3. Toward the end of cooking time, use the back of a large spoon to mash some of the beans against the walls of the slow cooker or pulse 2 or 3 times with an immersion blender.
4. Add the cilantro.
5. To serve, sprinkle sliced onions on top and eat with a lime wedge on the side accompanied by roti or naan, or in a bowl over basmati or brown rice.
6. Try This!
7. Toast a hamburger bun.
8. Place a slice of cheese (any kind) on each half of the bun and heap on a spoonful of chana and fresh, diced onions.
9. Its a fast and healthy veggie alternative to the open-faced sandwich.
10. My kids love this as a snack.
11. For them, I like to use mini whole-wheat dinner rolls.

chickpeas, red onion, tomato, ginger, garlic, green thai, cumin seeds, ground coriander, garam masala, chana masala, red chile powder, salt, turmeric, water, fresh cilantro, red onion, lime wedges

Taken from www.cookstr.com/recipes/curried-chickpeas (may not work)