Try this Slow Cooked Curried Chickpeas recipe, or contribute your own.
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Add the chickpeas, water, cardamom, cassia, cloves, bay leaves, turmeric, ground red chile and salt to the cooker.
Cover and cook on high while preparing the masala.
Heat the oil in a large frying pan on medium-high heat.
Add the onions and fry until golden brown, about 10 to 12 minutes.
While the onions are browning, purée the garlic and ginger with a little water in a blender until smooth. Transfer to a small bowl.
Puree the tomatoes in the same blender jar without rinsing.
Once the onions are golden brown, add the garlic-ginger purée and the coriander, cumin, turmeric, ground red chile, mango powder, black salt and black pepper and fry with the onions for 2 or 3 minutes.
Add the puréed tomatoes and cook for 2 or 3 more minutes to incorporate all the spices.
Add the serrano chiles, and then add this masala to the slow cooker.
Pour 1/4 cup of water into the pan to deglaze, and add that also.
Cover and cook for 10 hours on low.
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Serving Size: 1 Serving (106g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 353 | ||
Calories from Fat: 107 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.9g | 16 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 23.7mg | 1 % | |
Potassium 749.7mg | 20 % | |
Total Carbohydrate 49.4g | 15 % | |
Dietary Fiber 13.8g | 55 % | |
Sugars, other 35.6g | ||
Protein 15.2g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 353
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