Slow cooker Chana Masala/Chole

1.5 cups cooked chickpeas (or 1 can)
1 tsp olive oil
1/2 tsp cumin seeds
1 bay leaf
1/3 cup chopped onion
1 tsp each finely chopped ginger and garlic
Pinch of salt
1/8 tsp tumeric
1/2 tsp cayenne
1/8 tsp chili powder or paprika
1/2 tsp cumin powder
1 tsp coriander powder
1/4 tsp dried oregano
Dash of pepper
1/4 tsp garam masala (or ground cinnamon, cloves and cardamon to equal 1/4 tsp)
1 carrot
1/2 can tomatoes, chopped, plus 1-2 tbsp of the juice
1 tsp curry powder
1/2 to 3/4 cup water

Makes 5 heaping 1/2 cup servings

Heat 1 tsp oil in a pan. Add cumin seeds and bay leaf. When seeds start to sizzle, add 1/3 cup finely chopped onion, 1 tsp ginger, 1 tsp garlic and salt. Cook over medium heat until onion softens.

Add tumeric, cayenne, chili, cumin powder, coriander powder, oregano, pepper and garam masala. Let cook for a minute, stirring.

Add tomatoes and juice. Cook until spice mix begins to get pasty. Add carrots.

Put the mix in the slow cooker, add chickpeas and 1/2 to 3/4 cup liquid (water or stock). Cook for 6-8 hours, adding more liquid if needed.

I added curry powder near the end to pump up the flavour; it could be added earlier.

Number of Servings: 5

Recipe submitted by SparkPeople user CYPHER7.