Tangy Tamarind Chickpeas Khata Imlee Chana Slow Cooker Food

TANGY TAMARIND CHICKPEAS - KHATA IMLEE CHANA (SLOW COOKER)

Tangy Tamarind Chickpeas - Khata Imlee Chana (Slow Cooker) image

This dish is dry, not saucy and quite delicious. From The Indian Slow Cooker by Anupy Singla. I made half the quantity and it lasted me all of three days.

Provided by duonyte

Categories Lunch/Snacks

Time 12h15m

Yield 14 cups

Number Of Ingredients 16

Ingredients

6 cups dried garbanzo beans, sorted and washed thoroughly
11 cups water
1 large yellow onions or 1 large red onion, peeled and chopped
2 inches piece fresh ginger, peeled and chopped
20 garlic cloves, peeled
8 serrano peppers or 8 cayenne chilies
2 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoon red chili powder
4 tablespoons thick yogurt (I used kefir)
2 tablespoons garam masala
2 tablespoons tamarind paste
2 tablespoons salt
1/2 lemon, seeded
sliced red onion (garnish)
fresh naan bread or roti

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!

Nutrition Facts : Calories 335.5, Fat 5.8, SaturatedFat 0.7, Cholesterol 0.6, Sodium 1037.3, Carbohydrate 56.5, Fiber 15.9, Sugar 10.6, Protein 17.5

ALOO CHANNA CHAAT (TANGY POTATO CHICKPEA SNACK)

Aloo Channa Chaat (Tangy Potato Chickpea Snack) image

This is a delightfully sweet and tangy snack or side dish made with chickpeas and potatoes. Tamarind paste is readily available in Indian grocery stores. Update based on a review - Shallots can be substituted with mild onions and is meant to be raw. This imparts a special crunchy flavor that is excellent in all Indian chaat and some Indian salads. Also remember that tamarind is a distinctive taste and if you're new to it, start with less and go by taste. Experiment and enjoy!

Provided by Dimpi

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups garbanzo beans (canned is fine)
2 medium potatoes, peeled and diced
3 shallots, chopped finely
1 tablespoon tamarind paste
6 tablespoons water
1/2 teaspoon mild chili powder
1 1/2 teaspoons brown sugar
1 pinch salt
2 tablespoons fresh cilantro leaves, finely chopped

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.

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