Name: Spicy Masala Chickpeas
Ingredients: 1 tomato, chopped, or ½ cup (120 ml) crushed tomatoes; 2½ teaspoons ground cumin; 2 teaspoons ground coriander; 2 teaspoons paprika; 1 jalapeño or serrano chile, chopped; 5 coins fresh ginger; 3 cloves garlic; 1 shallot, chopped; ½ onion, chopped; 1 teaspoon ground cayenne; ½ teaspoon ground cinnamon; ¼ teaspoon turmeric; 1½ 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

Preparation info

Difficulty
Easy

Appears in

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.

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of