We just spent a wonderful week in Frisco, Colorado. Yes, Frisco! Don’t ever say it in our home town – San Franciscans despise the name!!! Colorado folk, however, had no problems with it what so ever! Frisco proved to be one of the friendliest beautiful little towns! The weather! Ah, The weather! It was unforgettable! You, people, who have summers wouldn’t understand!
So, coming back to San Francisco was a bit of a shock, and I had to make some winter food – I just felt like pulling out the slow cooker – it’s so cold here!
This dish, though different, is inspired by the Three Clever Sister’s dal. I have been making chickpeas for years, but the crock pot idea never came into my head until I made their recipe!
- 2 cups of chickpeas soaked overnight
- 3 cloves garlic, minced
- 1 large onion, minced
- 1 red bell pepper, minced
- 2 14 oz can of diced tomatoes
- 1-inch piece ginger, minced
- 1 14 oz can of coconut milk
- 1/2 tsp cayenne pepper
- 1 tsp coriander powder
- 1/2 tsp turmeric
- ½ tsp ground cardamom
- ¼ tsp ground cloves
- 1 tbsp vegetable oil
- 1 tsp garam masala
- 1.5 tsp mustard seeds
- 1/2 tsp salt
Blend all the ingredients but chickpeas in a food processor or a blender until liquid. Wash and drain chickpeas, place them in a slow cooker, pour the blended mixture over and cook on low for 6-7 hours or on high for 4-5.
Make ahead: we usually make double or triple of this recipe, since we love it. Let it cool, and store chole in freezer-safe zip-lock bags in the freezer for up to 6 months.