Crockpot aloo chana
- 1 cup dry chickpeas
- 1 large russet potato, or two medium
- 1 15 oz can crushed tomatoes
- 1 cup of reserved chickpea cooking liquid
- 1 tbsp olive oil
- Juice of 1 lemon, zest of half
- 1 tbsp tomato paste
- 2 small yellow onions, chopped
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- Cilantro, for garnish
- Green onion, for garnish
- 1 tsp cumin
- 1/2-1 tsp tumeric
- 1/2 tsp cayenne powder
- 1/2 tsp mild chili powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp clove
- opt: 1/4 tsp curry powder
- Soak chickpeas overnight in at least 3 cups of water. To cook, rinse and drain soaked chickpeas and put into a large pot with 1-2 garlic clove(s) and enough water to cover chickpeas by 3 inches. Bring to a boil, then simmer for an hour.
- Heat a large skillet on medium-low heat. Add half the olive oil, then add spices. Stir continuously until spices turn one shade darker and you can smell a delicious aroma begin to fill your nose.
- Add onions and garlic along with the remaining oil. Stir to coat them in spices and saute for 2-3 minutes.
- Add crushed tomatoes and stir to combine. Cook for 2 minutes.
- Add tomato/spice mixture, along with cooked chickpeas, potatoes, ginger and lemon into a crockpot. Set on high for 3-4 hours or low for 4-6 hours. It's done when the house smells like amazing, aromatic spices and your stomach is desperately grumbling. Garnish with cilantro and/or green onions and serve plain or with rice. Enjoy!
This was perfectly spiced. I wasn't running for the water but I wasn't missing any heat, either. There was a note of aromatic sweetness but also a nice kick. It was definitely the best Indian dish that I've ever made and it was easy! Don't let the long instructions scare you, the prep time takes 10 minutes (minus the soaking) at most, then the rest is done in the crockpot. I'm so glad I have leftovers because it will probably taste even better in the morning. I need more Indian food in my life.