Curried Chickpeas with Fresh Ginger and Cilantro
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cup Chickpea (dried) (by TOTRIED) 6 cup (8 fl oz) Water, tap 1 medium (2-1/2" dia) Onions, raw 3 tbsp Crisco Pure Vegetable Oil 1 tbsp Cumin seed .25 tsp Pepper, black .25 tsp Cloves, ground .25 tsp Cardamom, ground 1.5 tbsp Chili powder 2 tsp Ginger Root .50 tsp ground tumeric (by INSPIREDBYCHJ) 1 tsp Garam Masala (by BIGGIRL2082010) .25 tsp Pepper, red or cayenne
Combine chickpeas and water in a slow cooker and cook on low for up to 8 hours.
Cook sliced onion in the vegetable oil until caramelized. Grind all spices in a spice grinder or mortar and pestle with chopped ginger to create a paste. Add paste to onion and cook for a few minutes. Add the onion mixture to the slow cooker and cook on low for an additional hour.
You can use an immersion blender to pulse some of the chickpeas, but I didn't do that.
Serve with rice (Jasmine), fresh cilantro, and a squeeze of lemon.
Serving Size: Makes 6-8 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user CHELLANE.
Cook sliced onion in the vegetable oil until caramelized. Grind all spices in a spice grinder or mortar and pestle with chopped ginger to create a paste. Add paste to onion and cook for a few minutes. Add the onion mixture to the slow cooker and cook on low for an additional hour.
You can use an immersion blender to pulse some of the chickpeas, but I didn't do that.
Serve with rice (Jasmine), fresh cilantro, and a squeeze of lemon.
Serving Size: Makes 6-8 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user CHELLANE.
Nutritional Info Amount Per Serving
- Calories: 180.1
- Total Fat: 9.6 g
- Cholesterol: 0.0 mg
- Sodium: 42.6 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 5.5 g
- Protein: 6.0 g
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