Ingredients

How to make it

  • In large bowl, combine chickpeas and enough cold water to cover by two inches. Cover and refrigerate 8 hours or overnight.
  • Drain chickpeas, then combine in slow cooker with 1 cup water. Cover and cook on high, stirring occasionally, until just tender, 3 to 4 hours. Add spinach, tomatoes and their juices, coriander, cumin, garam masala, turmeric, 1 1/2 teaspoons salt, and pepper. Reduce heat to low and cook 1 hour more. Sprinkle in remaining 1/2 teaspoon salt, stir in cilantro and plain yogurt and serve over rice.
  • For rice:
  • Melt butter in medium saucepan. Add rice and saute until golden brown. Add water and turmeric, stir and bring to boil. Turn down heat and cover. Cook for 20 minutes, let stand off heat for 5 minutes. Fluff rice with fork and serve.

Reviews & Comments 4

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  • justjakesmom 9 years ago
    Sounds good, but I know my husband would say "where's the meat?!" LOL Even though there's a lot of protein in chick peas....
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    " It was excellent "
    midgelet ate it and said...
    sounds so good!
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    " It was excellent "
    snowcat17 ate it and said...
    This will 'impress' the boss... HIGH FIVE FORKS!! :)
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    " It was excellent "
    hungrybear ate it and said...
    Sound good
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