I’ve been very excited to start eating Indian food again. I got some canned chickpeas and decided to make Chana Masala. I’ve made this recipe from The Gourmet Vegetarian Slow Cooker a number of times, though it’s been a while. But I’ve never made the recipe with canned chickpeas before and it required a bit of experimentation. The original recipe says to cook dry chickpeas in the slow cooker for 6-8 hours before adding the rest of the ingredients and cooking for another hours. I skipped the pre-cooking and just added all the ingredients together and cooked them for an hour. I also had to guess a bit with the water. The recipe calls for 6 cups of water with the dry beans. I added 2 cups to the canned beans, which turned out to be too much. Next time I’d only add 1 cup. Since I haven’t made the recipe in a while, I can’t remember if I followed the ingredients completely before. The cumin seeds called for seemed high to me. Instead of the tablespoon of cumin seeds called for, I used 2 tsp. I definitely think that was enough. The flavor of the final dish was good.
Nimble Veggies 