Factors:
- 4 c. water
- 1 sizable onion, diced
- 1 28-oz. can diced tomatoes
- 1 6-oz. can tomato paste
- ⅓ c. chopped new cilantro leaves
- 2 tsp. garam masala
- 2 tsp. garlic powder
- 1 tsp. cumin
- ½ tsp. cayenne pepper (extra whenever you happen to love extra of a kick)
- 1 tsp. ground coriander
- 1 tsp. turmeric
- 1 tsp. sea salt
- 2 cans chickpeas, drained
Instructions:
- Mix all the pieces aside from the chickpeas in a crock pot and instructed low for 6-8 hours. Add chickpeas, and cook 2 extra hours till they’re mild and comprise included the Indian flavors. Support over Basmati rice.