Tangy Tamarind Chickpeas Khata Imlee Chana Slow Cooker Recipes

TANGY TAMARIND CHICKPEAS - KHATA IMLEE CHANA (SLOW COOKER)

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!

KALE WITH CHICKPEAS AND TAMARIND

Steps:

• Cook 1 tablespoon each minced ginger and garlic in butter in a pot over medium-high heat, 2 minutes. Add one 15-ounce can chickpeas (drained and rinsed), 2 teaspoons curry powder and a pinch of salt. Toast the chickpeas, stirring, 3 to 5 minutes. Stir in 8 ounces chopped kale. Add a mix of 3 tablespoons each water and dark brown sugar, 1 tablespoon tamarind paste and a pinch of cayenne. Cook until the kale is tender. Top with cilantro.

SLOW-COOKER CHICKPEA TAGINE

Steps:

• Place the first 6 ingredients in a 5- or 6-quart slow cooker., In a skillet, heat oil over medium heat. Add garlic, paprika, ginger, cumin, salt, pepper and cinnamon; cook and stir until fragrant, about 1 minute. Add tomatoes, harissa and honey; bring to a boil. Pour tomato mixture over vegetables; stir to combine. Cook, covered, on low until vegetables are tender and sauce has thickened, 4-5 hours. Stir in mint. , If desired, top with yogurt, and additional mint, olive oil and honey to serve.

TAMARIND CHICKPEAS

Steps:

• Heat the oil in a saucepan, fry the nigella and fennel seeds for about 10 seconds. Add the onion and cook gently for 8-10 minutes until golden.
• Mix in the tomatoes, chillies, sugar, paprika, turmeric and chickpeas. Bring to the boil, then simmer for 10 minutes. Stir in the tamarind and coriander. Add the spinach leaves and stir gently until they've just wilted. Serve with yogurt and chapatis.

SLOW COOKER VEGAN CHANA MASALA

Steps:

• Place a large saute pan over medium heat. When hot, add the olive oil. Add the onions and cook, stirring occasionally, until translucent and golden, 7-8 minutes. Add the garlic and saute, stirring frequently, for one more minute. Add ginger, cardamom, cumin, garam masala, coriander, cayenne powder, and 3/4 teaspoon salt. Stir constantly for about 30 seconds to toast spices a bit. Pour in the tomatoes and stir, breaking up the tomatoes with a spoon and scraping the bottom of the pan to release any onion and spices stuck to the bottom.
• Pour tomato and onion mixture into the slow cooker. Add chickpeas and stir gently to combine. Cook on low for 8 hours, or high for 3-4 hours. Taste and add additional salt if desired.
• Scoop into bowls. Serve with a squeeze of lemon juice and plenty of cilantro leaves, and/or plain yogurt if you prefer.

KHATTA CHANNA ( A PUNJABI INDIAN SPECIALITY CHICKPEAS DISH)

Steps:

• Soak the black channa overnight in a large bowl with lots of water.
• The water level should be atleast 3 inches above the level of the black channa{chickpeas}.
• The next morning, drain out the water completely and wash the channa in a bowl of fresh and clean water.
• Now, put the washed channa in a large pot.
• Add water{should be 2-3 inches over the level of the chickpeas}.
• Boil the chickpeas on high heat.
• Heat oil in a pot.
• Add asafoetida, fenugreek, corriander, turmeric and red chilli powders with salt to taste.
• Mix well and stir-fry for a few seconds.
• Prepare tamarind water by dissolving a lemon-sized piece of tamarind in 1/2 cup of HOT water.
• Squeeze the tamarind ball really hard to let its juices flow into the water.
• Pass this through a strainer and into a bowl.
• Your tamarind water is ready.
• In a bowl, dissolve the gramflour in 3 tbsps.
• of water.
• Mix this really well ensuring that no lumps remain.
• Add this mixture and the tamarind water to the pot containing all the spice powders{masalas}.
• Stir well and bring to a boil.
• Lower flame, add the boiled chickpeas, dry mango powder and 2 1/2- 3 cups of water.
• Boil for 10-15 minutes on medium flame.
• Remove from flame.
• Serve hot over a bowl of white long-grain Basmati rice.
• Enjoy!