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Gingery Chickpeas in Spicy Tomato Gravy

1 tbsp vegetable oil
2 onions, finely chopped
4 cloves garlic, finely chopped
2 tbsp minced gingerroot
2 tsp ground coriander
1 tsp cumin seeds
1 tsp salt
1/2 tsp black pepper
2 tsp balsamic vinegar
2 cups coarsely chopped tomatoes, canned or fresh
2 cans (19 oz/540mil) chickpeas, rinsed and drained or 2 cups (500ml) dried, cooked and drained
chopped green onion (optional)


In a skillet, heat oil over medium heat. Add onions and cook, stirring, until they begin to brown, about 10 minutes. Add garlic, gingerroot, coriander, cumin seeds, salt and pepper and cook, stirring for 1 minute. Add balsamic vinegar and tomatoes and bring to a boil. Place chickpeas in slow cooker. Pour tomato mixture over and stir well. Cover and cook on low for 6-8 hours or High for 3-4 hours, until hot and bubbling. Garnish with chopped green onion if desired.

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