|10 min||8 h||6|
|1/2 tsp||Cayenne pepper|
|2 can (15oz)||Chickpeas, canned, drained (drained)|
|1/3 cup||Cilantro (coriander)|
|1 tsp||Coriander, ground|
|1 can(s) (28oz)||Diced tomatoes, canned|
|2 tsp||Garam masala|
|2 tsp||Garlic powder|
|1 tsp||Sea salt|
|1 small can||Tomato paste, canned|
|1 tsp||Turmeric, ground|
|1 large||Yellow onion (diced)|
1. Combine everything except the chickpeas in a crock pot and turn on low for 6-8 hours.
2. Add chickpeas, and cook 2 more hours until tender and have incorporated the Indian flavours.
3. Serve over Basmati rice and enjoy!
are an important source of plant-based protein and are very high in fibre, making them good for your digestive health!