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Everything here is made in a slow cooker and nothing is rushed. Cheap cuts, dried beans and whole spices go in before the day starts and come out eight hours later having done the work themselves. The lid stays on.
Chana Masala from Dry Chickpeas
beans
indian
vegetarian
main
slow-cooker
Chickpeas cooked from dry in a spiced tomato base, the whole spices bloomed in ghee first so they carry through the long cook.
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RECIPE
Chana Masala from Dry Chickpeas
Chickpeas cooked from dry in a spiced tomato base, the whole spices bloomed in ghee first so they carry through the long cook.
Prep20 mins
Cook480 mins
Total500 mins
Servings8
beans
indian
vegetarian
main
slow-cooker
Ingredients
- 1 lb dried chickpeas
- 3 tbsp ghee
- 1 tbsp cumin seeds
- 2 onions, thickly sliced
- 28 oz crushed tomatoes
- 3 tbsp ginger-garlic paste
- 1 tbsp ground coriander
- 2 tsp turmeric
- 2 tsp garam masala
- 2 tsp kosher salt
Preparation
1
Bloom the cumin seeds in the ghee in a skillet until they pop, about 30 seconds, then cook the onions 12 minutes to deep gold.
2
Add the ginger-garlic paste, coriander and turmeric and fry 90 seconds. Ground spices need fat and direct heat to open up; a slow cooker cannot do this and they will taste raw and dusty if you skip it.
3
Scrape the mixture into the crock with the rinsed dried chickpeas and the tomatoes, plus 4 cups water.
4
Cook on low 8 hours until the chickpeas crush easily between finger and thumb.
5
Salt only now — chickpeas cooked in salted liquid from the start stay stubbornly firm.
6
Stir the garam masala through off the heat. Added at the start its aromatics vanish over eight hours.
Servings and Nutrition
Number of Servings in Chana Masala from Dry Chickpeas8
Nutrition for 1 serving (1 1/4 cups)
380Calories (kcal)
18Protein (g)
54Carbs (g)
12Fat (g)
Protein 18.0g18%
Carbs 54.0g55%
Fat 12.0g27%