Chick-pea Curry

I have to confess that my slow-cooker has languished in the top of my kitchen cupboard for a couple of years - I just never got around to finding any recipes to use in it.  Then, Paula and I became "semi-vegetarian" and I went on the hunt for veggie recipes and came across this one - it took me a couple of years, but finally I hauled out the slow-cooker a couple of weeks back and tried it. I really liked this curry a lot and the beauty of it is that it's soooo easy!

Chickpea Curry Ingredients:

• 2 tbsp canola oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 inch ginger, peeled and grated
• 1/2 tsp garam masala
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp turmeric
• 1 tsp salt
• 1 tin chickpeas
• 1 tin diced tomatoes

Directions:

• Rinse and drain chickpeas thoroughly before using them
• In a stainless steel or cast iron pan, sauté oil, onions, ginger, and garlic for 5 minutes add garam masala and other spices and cook for a minute or two longer
• Place onion mixture and all other ingredients in a Crockpot
• Add water if need to bring the liquid just to the top of the beans. Add more water during cooking if needed.
• Cook on low for 6 hours.  (My slow-cooker only has High and Auto - I used Auto)

I served mine with basmati rice, but I think it would be really nice in roti, might try that next time.