Ingredients
- 1 pound dried chick peas, rinsed and soaked overnight
- 2 tablespoons canola oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 1 inch ginger piece, peeled and grated
- 1 2 inch cinnamon stick/halved
- 1 teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1 teaspoon brown mustard seeds
- 1 teaspoon turmeric
- 28 ounces diced tomatoes
- 2 teaspoons sugar
- salt
- 2 tablespoons garam masala
- 1 tablespoon fresh lime juice
- 1 cup fresh cilanatro
Directions
In skillet saute onion garlic and ginger. Add cinnamon, cayenne, coriander, cumin, mustard and turmeric. Saute one minute. Stir in tomatoes, sugar, 2 t salt and add 2 cups of water to deglaze pan. Bring to a boil. Drain chickpeas. Add all to crockpot, cover. Cook on high for four hours or low for 8 hours. |