TANGY TAMARIND CHICKPEAS - KHATA IMLEE CHANA (SLOW COOKER)
This dish is dry, not saucy and quite delicious. From The Indian Slow Cooker by Anupy Singla. I made half the quantity and it lasted me all of three days.
Provided by duonyte
Categories Lunch/Snacks
Time 12h15m
Yield 14 cups
Number Of Ingredients 16
Steps:
- Place the chickpeas and water in a 5 quart slow cooker .
- In a food processor, puree all of the remaining ingredients, except the lemon, onion for garnish and bread.
- Add to slow cooker, stir, and cook on High for 10 hours.
- Add the half lemon and cook another 2 hours on High. After cooking, remove and discard the lemon.
- Top with the sliced red onion and serve with hot naan. (I ran out of naan and wrapped these in warm flour tortillas - very good).
- To make half the quantity, use a 3 1/2 qt slow cooker.
- Note: I loved these plain, but loved them even more with a cucumber salad. Mix chopped cucumbers - I used seedless - and some chopped red onion if you like, stir in some sour cream or thick yogurt. Spoon onto the chickpeas and naan - the contrast between the spicy chickpeas and the cool creamy cucumbers is out of this world!
Nutrition Facts : Calories 335.5, Fat 5.8, SaturatedFat 0.7, Cholesterol 0.6, Sodium 1037.3, Carbohydrate 56.5, Fiber 15.9, Sugar 10.6, Protein 17.5
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Teresa Bryant
[email protected]I've made this recipe several times and it's always a hit. The tamarind sauce is so flavorful and the chickpeas are always cooked perfectly. I highly recommend this recipe.
Dhanraj Mandal
[email protected]This recipe is a keeper! The tamarind sauce is delicious and the chickpeas are so tender. I served it with rice and it was a perfect meal.
Terri aka TheCrazyPaisleyLady
[email protected]I wasn't sure what to expect with this recipe, but I was pleasantly surprised. The tamarind sauce was tangy and sweet, and the chickpeas were cooked perfectly. I will definitely be making this again.
MOJEB RAHMAN
[email protected]This dish was a hit! The tamarind sauce was tangy and flavorful, and the chickpeas were perfectly cooked. I served it with rice and it was a delicious and satisfying meal.
Jr Tavir
[email protected]I love this recipe! It's so easy to make and the results are always delicious. The tamarind sauce is perfectly tangy and sweet, and the chickpeas are always cooked to perfection. I highly recommend this recipe.
Ms Angel Hamilton
[email protected]This recipe was easy to follow and the results were delicious. The tamarind sauce is tangy and sweet, and the chickpeas are cooked perfectly. I will definitely be making this again.
Asmita Gharti
[email protected]I was a bit skeptical about this recipe, but I'm so glad I tried it! The tamarind sauce is amazing and the chickpeas are so tender. I served it with rice and it was a perfect meal.
Saadi Alone
[email protected]This dish was delicious! The tamarind sauce was so flavorful and the chickpeas were perfectly cooked. I will definitely be making this again.
Sidikat Oyinloye
[email protected]I've made this recipe several times and it always turns out great. It's a great way to use up leftover chickpeas. I also like to add a bit of chopped cilantro at the end for a pop of freshness.
2BG STARS PRODUCTION
[email protected]This recipe is a winner! The tamarind sauce is perfectly tangy and sweet, and the chickpeas are cooked to perfection. I served it over rice and it was a hit with my family.