from "The Gourmet Vegetarian Slow Cooker" by Lynn Alley. Serves 4. Easily doubled for leftovers or larger group.
I'm making this tonight, but not using the dried chickpeas, just canned, so it will be faster. I'm also going to serve it with brown rice, and some steamed veggies. Vegan.
2 cups dried chickpeas
6 cups water
2 teaspoons pure chili powder
1 teaspoon turmeric
1 russet potato, peeled and diced
2 tomatoes, coarsely chopped
1/2 cup unsweetened coconut milk or coconut cream
1 to 2 teaspoons palm sugar or brown sugar
Salt to taste
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro leaves
1 jalapeno chili, seeds and veins removed, finely chopped
Thoroughly rinse the chickpeas and place them in the slow cooker insert along with the water. Cover and cook on low for 6 to 8 hours, or until the chickpeas are just tender. (You may skip this step and substitute canned chickpeas if desired).
Remove the cover and gently stir in the chili powder, turmeric, potato, tomatoes, coconut milk and sugar. Add salt to taste, replace the cover, and continue cooking afor about 1 hour longer, or until the potatoes are tender.
Spoon into bowls and top each serving with 1 tablesppon mont and cilantro, and a pinch of chopped jalapenos.