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Crock-Pot Indian Chickpea
Canned Garbanzo Beans
rinsed and drained, AKA chickpeas
Ground Chili Powder
indian mixture of spices available at most grocery stores, if you cannot find it use curry powder instead
cut into wedges
cut into slices
In a pan heat oil and saute onion, ginger, garlic for 5 minutes until raw smell reduces.
Place this onion mixture along with rest of the ingredients in a crock pot (except garam masala)
Add more water (if needed) to bring the water level to the top of beans.
You can add some more water if needed while cooking.
Cook on low for 6 hours.
Add garam masala before serving.
GARNISH SUGGESTIONS : Garnish with lemon wedges, cilantro, raw onion slices.
SERVING SUGGESTIONS : Serve with Steamed Basmati rice (aromatic indian rice) or Naan (oven baked indian flat bread, easily available in frozen section or you can make it at home from scratch)
You can add 1 cubed potato to this curry (in step 2) if you like.
You can add 2 sliced green chillies (in step 2) to make it spicier