CURRIED CHICKPEAS WITH FRESH GINGER AND CILANTRO
Steps:
- Thoroughly rinse the chickpeas and place them in the slow cooker insert along with the water. Cover and cook on low for 6 to 8 hours, until the chickpeas are tender.
- In a large sauté pan, brown the onion in the sesame oil until dark brown in color, about 15 minutes.
- Combine the cumin seeds, peppercorns, cloves, cardamom, chile powder, ginger, turmeric, garam masala, and cayenne in an electric coffee mill or a mortar and pestle and grind to a coarse powder.
- Add the coarsely ground spices to the onion and continue to cook for another 5 minutes, then add the onion and spices to the cooked chickpeas. Recover and continue cooking for another 30 to 60 minutes.
- Using a handheld immersion blender, purée some of the chickpeas in the insert to thicken the mixture.
- Add salt to taste, then stir in the lemon juice. Ladle into bowls, add a dollop of yogurt, and garnish with the chile slices and cilantro leaves.
- Suggested Beverage
- I would enjoy a light- to medium-bodied white wine, such as a Pinot Gris, Pinot Blanc, or Spanish Rueda or Albariño.
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Keewayten Bunting
[email protected]I made this recipe for a potluck, and it was a huge hit! Everyone loved the creamy curry sauce and the tender chickpeas. I served it over rice, and it was the perfect comfort food. I'll definitely be making this again for my next party.
Pieter Smit
[email protected]This recipe was a bit too spicy for my taste. I think I might have added too much curry powder. The chickpeas were cooked well, and the curry sauce was flavorful, but the heat was a bit overwhelming. I might try this recipe again, but I'll be sure to
Debby Soto
[email protected]I'm always looking for new and exciting ways to cook chickpeas, and this recipe definitely delivered. The curry sauce was creamy and flavorful, and the chickpeas were cooked to perfection. I loved the pop of freshness from the ginger and cilantro. I
Tonmoy Sarkar
[email protected]This recipe was a breeze to make, and the result was amazing! The chickpeas were cooked perfectly, and the curry sauce was rich and flavorful. I loved the addition of fresh ginger and cilantro. I served it over rice, and it was a hit with my family.
sky moon
[email protected]I followed the recipe exactly, but my chickpeas were a bit too firm. I think I might have overcooked them. The curry sauce was delicious, though. I served it over rice, and it was still a tasty meal. I'll definitely try this recipe again, but I'll be
Rana Asad M
[email protected]This recipe was a bit bland for my taste. I think it could have used more spices. I added some extra curry powder, cumin, and coriander, and it definitely improved the flavor. Overall, it was a good recipe, but it needed a bit more spice.
Chris Xen
[email protected]I'm a big fan of chickpeas, and this recipe did not disappoint. The curry sauce was creamy and flavorful, and the chickpeas were cooked perfectly. I served it over rice, and it was a delicious and satisfying meal. I'll definitely be making this again
ATUHAIRE CHRISTOPHER HIMZ
[email protected]This recipe was a great way to use up some leftover chickpeas. The curry sauce was easy to make, and it had a great flavor. I served it over rice, and it was a delicious and satisfying meal. I'll definitely be making this again!
Junaid Riaz
[email protected]I made this recipe for a potluck, and it was a huge hit! Everyone loved the creamy curry sauce and the tender chickpeas. I served it over rice, and it was the perfect comfort food. I'll definitely be making this again for my next party.
Paul Daniels
[email protected]This recipe was a bit too spicy for my taste. I think I might have added too much curry powder. The chickpeas were cooked well, and the curry sauce was flavorful, but the heat was a bit overwhelming. I might try this recipe again, but I'll be sure to
Katlego Rano
[email protected]I'm always looking for new and exciting ways to cook chickpeas, and this recipe definitely delivered. The curry sauce was creamy and flavorful, and the chickpeas were cooked to perfection. I loved the pop of freshness from the ginger and cilantro. I
P N
[email protected]This recipe was a breeze to make, and the result was amazing! The chickpeas were cooked perfectly, and the curry sauce was rich and flavorful. I loved the addition of fresh ginger and cilantro. I served it over rice, and it was a hit with my family.
Hassan Malik
[email protected]I followed the recipe exactly, but my chickpeas were a bit too firm. I think I might have overcooked them. The curry sauce was delicious, though. I served it over rice, and it was still a tasty meal. I'll definitely try this recipe again, but I'll be
BALOCH FF
[email protected]This recipe was a bit bland for my taste. I think it could have used more spices. I added some extra curry powder, cumin, and coriander, and it definitely improved the flavor. Overall, it was a good recipe, but it needed a bit more spice.
Ihsan Saleem
[email protected]I'm not a huge fan of chickpeas, but this recipe changed my mind. The curry sauce was so flavorful and creamy that it made the chickpeas irresistible. I loved the hint of ginger and cilantro, too. I served it over quinoa, and it was a delicious and s
Mohamed Rady
[email protected]This curried chickpea dish was delicious and easy to make. I followed the recipe exactly, and it came out perfectly. The sauce was creamy and flavorful, and the chickpeas were cooked to perfection. I served it over rice, and it was a hit with my fami
Maano Barre
[email protected]Tried this recipe last night, and it turned out so well! The chickpeas were tender and flavorful, and the curry sauce was rich and creamy. I loved the combination of spices, especially the cumin and coriander. Definitely going to add this to my regul
ocamia williams
[email protected]5 stars! This recipe is a keeper! The chickpeas were cooked to perfection, and the curry sauce was incredibly flavorful. I added a bit of extra ginger and cilantro for a more vibrant taste. Served it over basmati rice, and it was an absolute hit with
Gullu Boy
[email protected]This curried chickpea dish was a delightful explosion of flavors! The ginger and cilantro added a refreshing brightness that perfectly complemented the creamy texture of the chickpeas. I especially loved the subtle hint of heat from the curry powder.