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

Chickpea and Date Tagine

This recipe sounds a little strange, but wow... it was great!  Plus it was really easy to make.  I would encourage you to give it a try.

I added a little goat cheese to add some zip.  Other than that, I followed the recipe step by step and ingredient by ingredient.  

Recipe for Chickpea and Date Tagine

Ingredients:
1 Tbs. olive oil
1 large onion, diced (2 cups)
4 cloves garlic, minced (4 tsp.)
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground ginger
½ tsp. ground cinnamon
1 15-oz. can crushed tomatoes
3 cups cooked chickpeas or 2 15-oz. cans chickpeas, rinsed and drained
1 cup whole-wheat couscous
1 cup pitted dates, halved
¼ cup lemon juice
½ cup chopped cilantro

Directions:
1. Heat oil in saucepan over medium heat. Add onion, and cook 10 minutes, or until starting to brown, stirring often. Stir in garlic, cumin, coriander, ginger, and cinnamon, and sauté 30 seconds. Add tomatoes, chickpeas, and 1/4 cup water; simmer 10 minutes.

2. Meanwhile, toast couscous in small saucepan over medium heat 5 minutes, or until fragrant. Add 1 3/4 cups water, and bring to a boil. Remove from heat, cover, and let stand 5 minutes.

3. Stir dates and lemon juice into tagine, and season with salt and pepper, if desired. Serve over couscous, sprinkled with cilantro.

Recipe Credit: 

http://www.vegetariantimes.com/recipe/chickpea-and-date-tagine/