CHICKPEA CURRY (CROCKPOT STYLE)

We had this for lunch yesterday. It's a favourite here, in some version or other, simple like this one or perhaps with a different bean (red kidney beans are nice, although I prefer chickpeas) and/or with the addition of some chopped vegetables. It should serve 4.

CHICKPEA CURRY (CROCKPOT STYLE)

1 medium onion, diced
2-3 cloves garlic, minced
1 inch ginger, grated
2 or 3 red thai chilies, finely chopped
1 tsp cumin
1-1/2 tsp coriander
1 tsp turmeric
2 cups cooked chickpeas, drained
14 oz diced tomatoes
1/2 tsp garam masala, or to taste
salt to taste
cayenne to taste - if needed

Steam-saute onions, ginger, and garlic for 5 minutes in a little water in a skillet. Place onion mixture and all other ingredients except for garam masala, salt and cayenne in a crock pot. Cook on low for 6-9 hours - or on high for a comparatively less time (3-4 hours, depending on the age of your crockpot).

Before serving, add salt to taste along with the garam masala. If you require more ‘heat’, this is a good time to stir in a little cayenne. Garnish with chopped coriander leaves and serve with brown basmati rice, vegetable dishes, and other accompaniments.