Chickpeas in Curried Coconut Broth (crockpot) (channa masala)

me March 21, 2006 Adventures in the Kitchen, Crockpot, Favorites, Main dishes

Chickpeas in Curried Coconut Broth (from jillwe, at yaaps.). AKA channa masala, chana masala.

2 tsp. oil
1 1/2 cups chopped onion
2 garlic cloves
2 (19 oz) cans chickepeas, rinsed and drained
2 (14 1/2 oz) cans diced tomatoes, not drained
1 (14 oz) can coconut milk
1 TBS curry powder
1 1/2 tsp salt
1/2 cups chopped fresh cilantro
6 cups cooked brown rice

Heat oil in skillet over medium heat. Add onion and garlic and saute for 5 minutes. Place everything in slow cooker. Stir well and cover. Cook low 6-8 hours. Stir in cilantro. Serve over rice.

My comments: Peter really liked this one. A lot. I think it needs raisins, either cooked with or sprinkled on while eating. We had it over couscous because it’s faster than rice; that worked well.