Tangy Tamarind Chickpeas Khata Imlee Chana Slow Cooker Recipes

TANGY TAMARIND CHICKPEAS - KHATA IMLEE CHANA (SLOW COOKER)

Steps:

• Place the chickpeas and water in a 5 quart slow cooker .
• In a food processor, puree all of the remaining ingredients, except the lemon, onion for garnish and bread.
• Add to slow cooker, stir, and cook on High for 10 hours.
• Add the half lemon and cook another 2 hours on High. After cooking, remove and discard the lemon.
• Top with the sliced red onion and serve with hot naan. (I ran out of naan and wrapped these in warm flour tortillas - very good).
• To make half the quantity, use a 3 1/2 qt slow cooker.
• Note: I loved these plain, but loved them even more with a cucumber salad. Mix chopped cucumbers - I used seedless - and some chopped red onion if you like, stir in some sour cream or thick yogurt. Spoon onto the chickpeas and naan - the contrast between the spicy chickpeas and the cool creamy cucumbers is out of this world!

ALOO CHANNA CHAAT (TANGY POTATO CHICKPEA SNACK)

Steps:

• Rinse and drain the garbanzo beans; place in a bowl.
• Boil water in a pan, add the diced potatoes and cook until they are soft and tender.
• Remove potatoes, drain and set aside to cool.
• In a small mixing bowl, mix the tamarind paste and water.
• Add the chili powder, sugar and salt; mix well.
• Pour the tamarind mixture on the garbanzo beans and add the potatoes, chopped onions and the cilantro.
• Mix well and adjust salt to taste.
• Garnish ideas: a slit green chili or a slice a tomato or a slice of lime with a sprig of mint leaves.