Curried Chickpeas (aka Chole or Chana Masala)

This recipe is from a hard copy cookbook I have by Anupy Singla, called The Indian Slow Cooker. Slow cookers aren't popular in India, but a lot of dishes do well in them because long cooking times in a lower heat setting can make the flavor blends simply amazing. We made this recipe a few weeks ago while my friend Katie was visiting, and Shyam commented it was some of the best chickpea curry he's ever had. He was a crockpot skeptic and is often critical of my cooking (in a kind, constructive way), so that say a lot about this recipe!

The entire batch per the measurements below comes out to 59 Weight Watchers Points Plus values, so if you divide into 12 servings, it's 5 Points Plus each. Not bad!

Ingredients

3 cups dried chickpeas, cleaned and washed thoroughly
1 medium yellow or red onion, peeled and finely chopped
1 medium tomato, diced
1 (2 inches) piece ginger, peeled and chopped or grated
4 cloves garlic, peeled and chopped, minced, or grated
4-6 green Thai, serrano, or cayenne chilis, stems removed and chopped
1 tablespoon cumin seeds
1 tablespoon ground coriander
1 tablespoon garam masala
1 tablespoon chana masala
1 tablespoon red chile powder
2 tablespoons salt
1 teaspoon turmeric powder
12 cups water
2 tablespoons fresh cilantro, chopped
thinly sliced red onion, for garnish
lime wedges, for garnish

Directions

1. Put all incrediences except the cilantro, red onion and lime wedges into a slow cooker.

2. Cook on high for 14 hours. Toward the end of the time, use the back of a large spoon to mash some of the beans against the wall of the slow cooker, or pulse 2-3 times with an immersion blender. This is to create a little bit of a 'paste' texture, but not critical to flavor. Then add the cilantro.

3. To serve, sprinkle sliced onions on top and eat with a lime wedge on the side, accompanied by roti or naan, or in a bowl over basmati or brown rice.

Suggested alternative from the author:
Toast a hamburger bun, place a slice of cheese on each half and a spoonful of chana masala in the middle. It's a fast and healthy veggie alternative to the open faced sandwich.