Recipe By: Adapted from Healthy Crockery Cooking, Mable Hoffman
Serving Size: 6

2 15 oz cans chickpeas, cooked
1 14.5 oz can diced tomatoes
3 cloves garlic — minced
1 medium onion — chopped
1 1 inch piece fresh ginger — peeled & finely chopped
1 teaspoon freshly ground black pepper
1 teaspoon ground cloves
1 teaspoon cumin
1/2 teaspoon ground cardamom
1/2 teaspoon coriander
1/2 teaspoon salt
3 dried red chiles
2 bay leaves
1 cinnamon stick
chopped fresh cilantro — for garnish

Drain chickpeas, reserving 3/4 cup of liquid. In a 3 1/2 quart slow cooker, combine chickpeas and reserved liquid, tomatoes, garlic, onion, and ginger. Stir in pepper, cloves, cumin, cardamom, coriander, salt, chiles, bay leaves, and cinnamon stick. Cover and cook on low 8-9 hours.

Remove and discard chiles, bay leaves, and cinnamon stick. Serve hot, garnished with cilantro.

Source:
“Vegetarian Times, October, 2000″

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Per serving: 269 Calories (kcal); 4g Total Fat; (13% calories from fat); 14g
Protein; 47g Carbohydrate; 0mg Cholesterol; 198mg Sodium

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