Recipe of the Week: Slow Cooker Chole

Part 2 of our Asian recipe series features a slow cooker chickpea curry. This Indian recipe is a first for our Recipe of the Week series because it is a vegetarian recipe! Yes, I actually made something delicious enough to convince Zach he could do without meat for dinner! :) And since the weather is gradually turning chilly, it is a nice time to dust out your slow cooker and treat yourself to a wholesome, heartwarming meal.

As a side note, chickpeas and garbanzo beans are the same thing. And for this recipe, dried or canned beans will work equally well. Just be sure to soak your dried beans overnight and cook them in advance!

Now on to the recipe ...

Ingredients 

3 cups of cooked chickpeas or 2 15oz cans of garbanzo beans

1 medium onion, finely chopped

3-4 cloves of garlic, minced

2 tbsp grated ginger

1 tsp cumin

1 tsp ground coriander

1 tsp tumeric

1 tsp garam masala

1 tsp salt

1 tsp cayenne papper

1 pint grape or cherry tomatoes, diced

1 bell pepper (orange, yellow, or red), chopped

2 cups vegetable stock or water

in the crockpot

ready to serve!

Directions

Combine all the ingredients in a slow cooker. Cover and cook on low for 6-8 hours.

Serve with rice or naan.

Enjoy!