Curried Chickpeas with Fresh Ginger and Cilantro

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Curried Chickpeas with Fresh Ginger and Cilantro calories by ingredient


Introduction

Simple vegetarian slow cooker recipe for authentic Indian food. Simple vegetarian slow cooker recipe for authentic Indian food.
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

Tips

I cooked the chickpeas overnight and added the other ingredients the following morning. And, I got this recipe from a cookbook: http://www.amazon.com/Gourmet-Vegetarian-Slow-Cooker-Sophisticated-ebook/dp/B004445990.


Directions

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.

TAGS:  Vegetarian Meals |