Ingredients:
750 g cooked chick peas (garbanzo beans) canned or soaked and cooked
750 g crushed tomatoes or tomato puree
1 large white onion, chopped
6 cloves garlic, minced
1 teaspoon ground coriander seeds
1 teaspoon cardamom powder
1 teaspoon cumin seeds
1 teaspoon crushed red chili flakes (more or less to suit taste)
1/2 cup grated fresh ginger root
1/2 cup grated fresh turmeric root
1/2 teaspoon salt
3 tablespoons cooking oil
Instructions:
Place the cooking oil, onion, garlic, turmeric, ginger, coriander, cardamom, cumin, and chili into a crock pot (slow cooker) and cook on high for 2 hours.
Add the remaining ingredients, stir well, and simmer on high for 4 hours or low for 8 hours.
Serve with basmati rice and/or garlic naan.
Variations:
– Instead of garbanzos, soak 4 cups of brown lentils overnight, drain and rinse before use.
– Add 6 whole cloves to the mixture before cooking. (The spice “clove,” not cloves of garlic.)
– Use fresh-ground black pepper instead of chili flakes.
– Replace half the garbanzos with diced potato.
– Instead of crushed tomato, use 4 cups of vegetable stock, and add 4 cups of chopped fresh spinach to make chana saag.