- 1 tablespoon canola oil
- 1 medium onion, chopped (used a yellow onion)
- 2 garlic cloves, minced
- 2 teaspoon minced fresh gingerroot
- 2 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1/2 teaspoon salt (used kosher salt)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1 can (15 ounces) crushed tomatoes (I used an entire 28-ounce can)
- 2 cans (15 ounces each) chickpeas, rinsed and drained
- 1 large baking potato, peeled and cut into 3/4-inch cubes
- 2 1/2 cups vegetable stock
- 1 tablespoon lime juice
- Chopped fresh cilantro
- Hot cooked rice (I used brown rice)
- Sliced red onion, optional
- Lime wedges, optional
- In a large skillet, heat canola oil over medium-high heat; sauté onion until tender, 2 to 4 minutes. Add garlic, ginger and dry seasonings; cook and stir for 1 minute. Stir in the tomatoes; transfer to a 3- to 4-quart slow cooker.
- Stir in chickpeas, potato and stock. Cook, covered, on low until potato is tender and flavors are blended, about 6 to 8 hours (I went with 8 hours).
- Stir in the lime juice; sprinkle with cilantro. Serve with rice and, if desired, red onion and lime wedges.
This is a tasty, filling dish to enjoy ! The dish tastes good on its own but it’s even better with the red onion slices. The onion slices bring a crunchy texture that’d be missing otherwise and adds a nice sharpness to the dish.
Recipe source unknown.
Take care y’all !