I have been on a serious Indian food kick lately. Unfortunately, my budget cannot afford for me to go to the Indian buffet every day, so I created a delicious and super-simple recipe that is really cheap to make! It turned out really well and can be thrown together in the morning pretty quickly. My daughter also loves chickpeas, so I knew this would be a hit.
Ingredients:
2 cups water
1 can tomato sauce (approx. 15 ounces)
1 white onion, diced
2 cans chickpeas, drained and rinsed
1 teaspoon cumin seeds, toasted (see below)
2 teaspoons grated ginger (I use store-bought in a jar. You can find it in the Asian section in most grocery stores).
½ teaspoon turmeric
2 teaspoons ground coriander
½ teaspoon cayenne pepper, to taste
½ teaspoon salt
1/2 teaspoon garam masala
To toast the cumin seeds, place them in a preheated skillet over medium-high heat. Do not use oil- toast them dry. Toss in pan (keep em’ moving or they will burn!) until fragrant and a deeper shade of brown.
Spray crock pot with non-stick spray.
Put everything except the garam masala in the crock pot.
Set timer for 4 hours on high or 8 hours on low.
Stir in garam masala and serve over jasmine rice.
