Ingredients Jump to Instructions ↓

  1. 2 cups dried chickpeas

  2. 6 cups water

  3. 1 red onion , finely chopped

  4. 1/4 cup sesame or vegetable oil

  5. 1 tablespoon cumin seeds

  6. 1/4 teaspoon black peppercorn s

  7. 4 whole clove s

  8. 4 green cardamom pods

  9. 1 1/2 teaspoons pure chile powder

  10. 1 1/2-inch piece fresh ginger , peeled and minced

  11. 1/2 teaspoon ground turmeric

  12. 1 teaspoon garam masala

  13. 1/2 teaspoon cayenne

  14. Salt to taste

  15. Juice of 1 lemon

  16. Yogurt , for serving

  17. 3 fresh serrano chiles, seeded, deveined, and cut into julienne, for garnish

  18. A few fresh cilantro leaves, for garnish

Instructions Jump to Ingredients ↑

  1. 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.

  2. In a large sauté pan, brown the onion in the sesame oil until dark brown in color, about 15 minutes.

  3. 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.

  4. 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.

  5. Using a handheld immersion blender, purée some of the chickpeas in the insert to thicken the mixture.

  6. 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.


Send feedback