Slow Cooker: Curried Chickpeas

Ingredients:
2 cups dried chickpeas
6 cups water
1 red onion, finely chopped
1/4 cup vegetable oil
1 Tbsp cumin seeds
1/4 tsp black peppercorns
8 whole cloves
1 1/2 tsp chili powder
1 1/2 inch piece fresh ginger, peeled and minced
1/2 tsp ground turmeric
1 tsp garam masala
1 tsp curry powder
1/2 tsp cayenne pepper
3 fresh serrano chiles, seeded, deveined, and finely chopped
fresh cilantro leaves


Instructions:
1. Put the chickpeas and the water in the slow cooker. Cover and cook on low for 6 to 8 hours until chickpeas are tender.
2. In a frying pan, saute the onions in the oil for 15 minutes.

3. Using a mortar and pestle, grind the cumin seeds, peppercorns, cloves, chili powder, ginger, turmeric, garam masala, curry powder, and cayenne into a course powder.

4. Add the ground spices to the onions and cook for an additional 5 minutes.
5. Add the onions and spices to the chickpeas in the slow cooker and cook on low for 30 to 60 minutes.
6. Using a handheld immersion blender*, puree some of the chickpeas to thicken the mixture.
7. Add salt to taste. Garnish with cilantro leaves and chile slices.


*I don't have an immersion blender, so I used my handheld mixer, which worked pretty well. 


I forgot to make any rice or buy any naan to have with this, so I ate it with crackers. It was thick enough to make a nice dip, so it was really good with the crackers. The cilantro was also really great with this flavor. I added even more cilantro after the picture was taken.
I'm clearly enjoying my slow cooker! I'm also excited that this recipe allowed me to use my mortar and pestle. I talked to my grandma on the phone today and told her that I used the mortar and pestle, and I continue to love it. I know she's glad that she gave it to me, because she knows I'm sentimental, so I'll keep it forever.