- 8
Ingredients
- 1 lb dry chickpeas, sorted and rinsed
- 6 cups water
- 1/2 tsp baking soda
- 2 cups diced onion
- 2 Tbsp canola oil
- 3 Tbsp tomato paste
- 1-2 serrano chiles, seeded and minced
- 2 Tbsp minced garlic
- 2 Tbsp minced ginger
- 1 Tbsp garam masala
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1 can (15 oz) tomato sauce
- 1 can (28 oz) crushed tomatoes
- 1 can (28 oz) diced tomatoes
- 1 1/2 cups plain Greek style yogurt
- 1/2 cup minced cilantro
- 1 Tbsp minced lime zest
- 2 Tbsp fresh lime juice
Preparation
Step 1
Combine chickpeas, water, and baking soda in a 4 to 6 quart slow cooker. Cover and cook chickpeas until tender on high setting 3-4 hours, or on low 4-5 hours. Drain and rinse chickpeas and return to slow cooker.
Meanwhile, saute onion in oil in saute pan over medium high heat until beginning to brown, 6-7 minutes. Add tomato paste, serrano, ginger, garlic, garam masala, cumin, coriander, and turmeric; cook until fragrant, 1 minute. Deglaze pan with tomato sauce, scraping up any browned bits. Transfer mixture to slow cooker. Stir in crushed and diced tomatoes and season with salt and pepper. Cover and cook for 1 hour more.
For the yogurt sauce combine yogurt, 1/2 cup cilantro, zest, and lime juice; season with salt and pepper. Serve stew with sauce.