My friend Mandy LOVES her slow cooker. She’s told me so many times that I absolutely need to get one that I’m beginning to believe she genuinely feels sorry for me that I live without one. She told me that you can make this in a pot on the stove but only a slow cooker will provide exceptional marinated taste.
She brought in this chickpea curry and I have to admit, it was fantastic. Here’s what she put in the slow cooker:
1 medium sized can of chickpeas
Use the chickpea can for 1.5 cans of water
1 cup tomato sauce or 1/2 cup tomato paste
1/2 onion, diced
1 tsp fresh garlic
1 tsp fresh ginger
1 potato, diced (optional)
1 tbsp tumeric
1 tsp corriander
1 tsp salt
1 tsp chili pepper
Put it in the slow cooker on low and let simmer overnight, or heat on the stove until the potato is soft.
Adjust seasoning to taste.