Spicy Masala Chickpeas

Preparation info

    • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

This is based on a recipe for Punjab-style chickpeas by Heather Carlucci that I first saw on Luisa Weiss’s blog The Wednesday Chef a few years ago and have been making frequently ever since. I like this simplified process: Over the hours in the slow cooker, the sauce darkens and browns a bit at the edges, adding layers of flavor with no effort on your part.


  • ½ onion, chopped
  • 1 shallot, chopped
  • 3 cloves garlic
  • 5 coins fresh ginger
  • 1 jalapeño or serrano chile, chopped
  • 1 tomato, chopped, or ½ cup (120 ml) crushed tomatoes
  • teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon ground cayenne
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon turmeric
  • teaspoons salt
  • 2 (14- to 16-ounce/400- to 455-g) cans chickpeas, drained and rinsed, or about 3 cups cooked and drained
  • 1 lemon, cut into wedges



    Put all the ingredients except the chickpeas and lemon in the slow cooker with ½ cup (120 ml) water and use an immersion blender to puree until smooth (or do this in a blender or food processor and transfer the puree to the cooker). Stir in the chickpeas. Cover and cook on low for 8 hours.


    Season with more salt, if needed, and serve with lemon wedges on the side.