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!
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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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Video Rating: 4 / 5
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