Slow Cooked Curried Chickpeas

Ingredients

• 2 cups chickpeas
• 5-6 1/2 cups hot water
• depending on desired consistency
• 2 black cardamom pods
• 2 (1-inch) pieces cassia
• 4-6 cloves
• 2 bay leaves
• 1/4 teaspoon turmeric
• 1/4 teaspoon ground Indian red chile (see spice preparation note)
• 1 1/2-2 teaspoons salt
• 3 tablespoons canola oil
• 1 large yellow onion
• diced small
• 6 cloves garlic
• coarsely chopped
• 1 (2-inch) piece fresh ginger
• peeled and coarsely chopped
• 1 medium tomato
• coarsely chopped
• 2 whole peeled canned tomatoes
• 1 1/2 tablespoons ground coriander
• 2 teaspoons ground cumin
• roasted (see spice preparation note)
• 1/4 teaspoon turmeric
• 1/4 teaspoon ground Indian red chile
• 3/4 teaspoon green mango powder
• 1/2 teaspoon black salt
• 1/2 teaspoon ground black pepper
• 2 serrano chiles
• halved lengthwise
• 1/4 cup water
• chopped cilantro
• for garnish

Instructions

1. Pick over the beans for foreign objects.
2. Add the chickpeas, water, cardamom, cassia, cloves, bay leaves, turmeric, ground red chile and salt to the cooker.
3. Cover and cook on high while preparing the masala.
4. Heat the oil in a large frying pan on medium-high heat.
5. Add the onions and fry until golden brown, about 10 to 12 minutes.
6. While the onions are browning, puree the garlic and ginger with a little water in a blender until smooth.
7. Transfer to a small bowl.
8. Puree the tomatoes in the same blender jar without rinsing.
9. Once the onions are golden brown, add the garlic-ginger puree and the coriander, cumin, turmeric, ground red chile, mango powder, black salt and black pepper and fry with the onions for 2 or 3 minutes.
10. Add the pureed tomatoes and cook for 2 or 3 more minutes to incorporate all the spices.
11. Add the serrano chiles, and then add this masala to the slow cooker.
12. Pour 1/4 cup of water into the pan to deglaze, and add that also.
13. Cover and cook for 10 hours on low.