Curried Chickpeas

Ingredients:

3 cups dried chickpeas
1 medium yellow or red onion, diced
1 medium tomato, diced
1 (2 inch) piece ginger, peeled and chopped
4 cloves garlic, peeled and chopped
4 green serrano chilis, chopped
1 tablespoon cumin seeds
1 tablespoon ground coriander
1 tablespoon garam masala
1 tablespoon chana masala
1 tablespoon red chili powder
2 tablespoons salt
1 teaspoon tumeric powder
12 cups water
2 tablespoons fresh cilantro

Directions:

1. Put the chickpeas, onion, tomato, ginger, garlic, green chilis, cumin, coriander, garam masala, chana masala, red chili powder, salt, turmeric, and water in a slow cooker.
2. Cook on high for 14 hours.  Towards the end of the 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 in the immersion blender.

Serve over top of brown rice.

Recipe Credit:
The Indian Slow Cooker