Slow-Cooked Chickpeas with Browned Onions in an Onion Sauce

Vengayam Chana

Preparation info

  • Makes

    4 cups

    • Difficulty

      Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

I was apprehensive, at best, when a slow cooker made its way into my kitchen. Having always used a pressure cooker to tenderize beans, especially long-cooking chickpeas, I tested this curry with great trepidation. The initial prep work to get all the ingredients ready for the slow cooker proved effortless, and the rest was very easy as I let the cooker do its thing. After a good night’s sleep, I woke up, not to the usual aroma of freshly brewed coffee, but to the magic of spices in the air.