2 Cups Dried Chickpeas/Canned Chickpeas
6 Tbs Sunflower Oil
1 Large Onion, diced
6 Cloves Garlic, coarsely chopped
15 cm Ginger, peeled and chopped
1 Can Diced Tomatoes 🍅
1 1/2 Tbs Ground Coriander
2 tsp Ground Cumin
1/4 tsp Tumeric
1/4 tsp Red Chili Flakes
4 Cardomon Pods, crushed
6 Whole Cloves
2 Bay Leaves
Salt and Pepper
2 Serrano Chilies, halved lengthwise
1/4 Cup Water
Chopped Coriander for garnish
Wash fresh chickpea. Boil till soft. *or use canned chickpeas.
Heat oil. Add onions and fry till golden brown, about 10-12 minutes.
Meanwhile, purée garlic and ginger with a little water till smooth. Transfer to bowl.
Purée Tomatoes 🍅 in the same blender. Once onions are golden brown, add garlic-ginger paste and the coriander, cumin, tumeric, red chili flakes, cardamom, cloves, bay leaves, salt and pepper and fry with onions for 2-3 minutes.
Add puréed tomatoes and cook for 2-3 minutes. Add Serrano chilies and add this masala to a slow cooker along with chickpeas.
Pour 1/4 cup water into pan to deglaze and add that to slow cooker. Cover and cook for 10 hours on low * or on normal heat for 30-35 minutes.
Remove cardamom, cloves and bay leaves.
Garnish with chopped Coriander.
Move Magazine Shoot