Slow-Cooker Indian-Style Chickpeas | Dollar Meals with Jack Murnighan | Babble

Slow-Cooker Indian-Style Chickpeas | Dollar Meals with Jack Murnighan | Babble

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    On this episode of Dollar Meals Jack prepares one of his favorite Indian chickpea dishes in the versatile slow-cooker… the bargain chefs best friend!

    More From Dollar Meals:

    Recipe Directions | Slow-Cooker Indian-Style Chickpea

    What You’ll Need:

    1 lb. dried chickpeas (garbanzo beans) (.99)
    1 quart water
    4 cups dry rice, preferably basmati (.60)
    2 bunches of kale (.98)
    1 bunch cilantro, royal basil or mint (optional)
    2 bay leaves
    1 tablespoon each of salt, whole cumin, black caraway, ajwan seed, fennel seed
    1 anise star (total cost: $.50)

    Recipe Notes:
    Serves 6 (freezes well). Prices are approximations and assume all purchases are made on-sale, at ethnic or farmers markets, online, or by bulk. Actual costs will vary depending on your locale and assiduousness.

    How to Make It:.

    1. Place chickpeas, water, and all seasoning in slow cooker. Turn on low and cook for 4 hours.

    2. At four hours, check: if chickpeas are soft but a little al dente, it’s finished; if they need more time, check every hour until they have the desired consistency.

    3. When the chickpeas are fully cooked, if there is too much residual water, pulse with a hand blender to absorb the liquid.

    4. Serve over rice, and with sautéed kale either on the side or mixed in.

    5. Sprinkle with minced fresh herbs (optional).

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    Slow-Cooker Chickpeas Indian-Style | Dollar Meals with Jack Murnighan | Babble
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    Slow-Cooker Indian-Style Chickpeas | Dollar Meals with Jack Murnighan | Babble

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