Saturday, November 22, 2008

slow-cooker chana masala (chick pea curry)

Last week I made all of our dinners in the slow-cooker. It worked out so well, I think I may make a habit of doing it. My particular favourite of the recipes I tried was the slow-cooker chana masala, or chick pea curry.

Slow-cooker Chana Masala

You will need:

1 medium onion, diced
2 cloves garlic, minced or crushed
1 inch ginger, peeled and grated OR 1 tsp powdered ginger
1 tsp cumin
1 tsp coriander
1 tsp turmeric
Salt to taste
1 cup dried chick peas (or 1 15 oz can)*
12 oz diced tomatoes
1/2 tsp garam masala

* I recommend using dried chick peas whenever possible. They are much healthier than canned chick peas, which lose a lot of their nutritional value during processing and have an incredible amount of salt added to them.


Soak dried chick peas overnight. Drain the soaking water and boil the chick peas in fresh water on the stove until they are soft. (I like to do a large amount at once, so that I have plenty of chick peas available throughout the week for other recipes, snacks, etc. You can put your extra chick peas in a container in the fridge.)

Sautee the onion, garlic, and ginger in the olive oil.

Add all ingredients to the slow-cooker. Cook for 6-9 hours on low.

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