Sulabha Chickpeas
From
Ben Collver@1:105/500 to
All on Sat Sep 27 08:50:55 2025
I made this yesterday and was pleased with the results. It cooked all
day while i was out.
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Title: Sulabha Chickpeas
Categories: Crockpot, Indian
Yield: 1 Batch
30 oz Tomato sauce (2 cans)
5 1/3 c Cooked chickpeas (2 lb)
1 tb Sharwood's hot curry powder
4 cl Garlic; minced
2 Bell peppers;
- seeded, diced, sauteed
1/2 c Dried minced onion
2 Indian bay leaves
2 Dried chile de arbol;
- broken in half
1/4 c Butter
Yogurt; for garnish
Saute diced bell peppers with oil in a skillet until it appears a
little roasted. Add garlic and cook for 30 seconds. Spoon mixture
into crockpot. Stir in tomato sauce, onion, and curry powder. Add
butter, dried chiles, and chickpeas. Stir until mixed together. Cook
on LOW for 6 to 8 hours, until the flavors meld together and the
chickpeas are so soft that they melt in your mouth. Serve with rice,
salad, and yogurt on the side.
Recipe by Ben Collver
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