1 1/2 c Dried black chickpeas
1/2 md Onion, diced
1 md Tomato, diced
1 ts Grated ginger (maybe more)
3 ea Cloves garlic, pressed
1 ea Serrano pepper, stem removed
Seeded, diced
1/2 tb Cumin seeds
1/2 tb Turmeric powder
1/2 ts Red Indian Chili Powder
1/2 tb Salt
3 1/2 c Water (SEE NOTE BELOW)
1 t Dry cilantro (can use fresh)
1 tb Lemon juice.
Thoroughly clean and wash the chickpeas.
Place the chickpeas in the slow cooker.
Dice the onion, tomato, ginger, garlic and green
chillis. Add this mixture into slow cooker.
Add the spices and salt and the water to the slow cooker.
NOTE: Along the way needed to add 2 cups of water to make sure
chickpeas were covered and would not dry out.
Cook on HIGH for 9 hours.
Chickpeas get to a somewhat tender stage at the 7 hour mark. -then
smash about 1/3 of them with large spoon or old fashion potato masher
to break up. Cover crockpot and continue cooking another 2 hours.
Add the cilantro and lemon juice at the very end.
Serve warm with rice. Can be served plain and room temp or cold.
Made three trays - placed on leather dehydrating trays.
Dehydrated at 125 degrees for 11 - 12 hours. Chickepeas stayed whole
and did not split.
Final Results
Made 3 packets of 10.80 oz each wet - 3.90 oz when dehydrated. Double
bagged.
Directions: Place bag contents in large (3 cup) bowl, add 3/4 cup of
boiling water, cover and let rehydrate for about 20 to 30 minutes or
until chickpeas are rehydrated. Add maybe add 1/4 cup (or more you
have to judge) more boiling water if necessary.
The finished chickpea is not crunchy, but a tad more chunchy than the
canned chickpeas.
This is a Black Chickpea - lots of protein - rustic earthy flavor.
Good hot with rice, or serve warm or cold.
Variation of: Recipe from The Indian Slow Cooker cookbook.
Testing 5/17/11 Will experiment and then dehydrate to send to Bryan.
