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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Kiana Hunter
[email protected]I'm always looking for new vegetarian recipes, and this one definitely fits the bill. The tamarind chickpeas were delicious and really easy to make.
Hassan Yousaf
[email protected]This recipe is a great way to introduce kids to new flavors. My kids loved the sweet and sour taste of the tamarind chickpeas.
Gwen Mukenge
[email protected]I'm not a big fan of tamarind, but I decided to give this recipe a try anyway. I'm glad I did because it was really good! The tamarind flavor was subtle and not overpowering at all.
Tariq Baba
[email protected]This recipe is a lifesaver for busy weeknights. I just throw everything in the slow cooker in the morning and dinner is ready when I get home.
Shashini Nicholas
[email protected]This recipe is a great way to use up leftover chickpeas. I added some chopped veggies and it was a delicious and healthy meal.
draken page
[email protected]I followed the recipe exactly and the chickpeas turned out really dry. I'm not sure what went wrong.
Chica MiltonDS
[email protected]This recipe was a bit too sour for my taste, but I think that's just a personal preference. The chickpeas were cooked perfectly though, so I'll definitely try making it again with less tamarind.
moon glitch_
[email protected]I made this recipe for a potluck and it was a huge success! Everyone loved the unique flavor of the tamarind. I'll definitely be making it again.
Faizangill
[email protected]This tangy tamarind chickpeas recipe is a must-try! It's easy to make and packed with flavor. I especially love the combination of sweet and sour from the tamarind and jaggery.
Churchboi JesusMusiz
[email protected]Just made this recipe and it was fantastic! The tamarind flavor was prominent but not overpowering, and the chickpeas were perfectly cooked. I'll definitely be making this again.
Kassaw Muhiye
[email protected]This recipe is amazing! I've made it several times now and it always turns out perfect. The tamarind adds a wonderful depth of flavor to the chickpeas, and the slow-cooker method makes them so tender and delicious. I usually serve it with rice and a
Shari warraich Warraich sabb
[email protected]I tried this recipe last night and it was a huge hit with my family! The tamarind gave it a unique and tangy flavor that we all loved. The slow-cooker method also made it really easy to prepare - just threw everything in and let it cook all day. Defi
manoj majhi
[email protected]This tangy tamarind chickpeas recipe is a keeper! The tamarind and jaggery added a fantastic balance of sweet and sour flavors, and the slow-cooker method made the chickpeas incredibly tender. Served with rice, it was a delicious and satisfying meal.