Tangy Tamarind Chickpeas – Khata Imlee Chana (Slow Cooker)

May 26, 2023May 26, 20230 2
Tangy Tamarind Chickpeas - Khata Imlee Chana (Slow Cooker)
in Vegan

Prep

15 min

Cook

8 hours

Ready In

8 hours 15 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

6 cups dried garbanzo beans , sorted and washed thoroughly
11 cups water
1 large yellow onions or 1 large red onion , peeled and chopped
2 inches piece fresh ginger , peeled and chopped
20 garlic cloves , peeled
8 8 serrano peppers or 8 cayenne chilies
2 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoon red chili powder
4 tablespoons thick yogurt ( I used kefir )
2 tablespoons garam masala
2 tablespoons tamarind paste
2 tablespoons salt
1/2 lemon , seeded
sliced red onion ( garnish )
fresh naan bread or roti

Nutrision Information

Servings Per Recipe
12
Calories
240
Sugar
5g
Fat
3g
Tangy Tamarind Chickpeas - Khata Imlee Chana - is a vegan dish that is perfect for any meal of the day. The slow-cooked garbanzo beans are robust in flavor and packed with nutrients. The tangy tamarind paste adds a sweet and sour flavor to the dish and makes it delicious, healthy, and filling, all at once. Serve it hot with sliced onions and fresh naan bread or roti for a complete meal.

Instructions

1.Take a large bowl, add garbanzo beans and water, keep it overnight to soak.
2.Drain the soaked garbanzo beans and keep them aside.
3.In a food processor, add chopped onion, garlic, ginger, serrano pepper or cayenne chilies, and grind to a smooth paste.
4.In a slow cooker, add the chopped onion-ginger-garlic paste.
5.Add the drained and washed garbanzo beans, ground cumin, ground coriander, red chili powder, yogurt, garam masala, tamarind paste, salt, and lemon, mix well.
6.Turn on the slow cooker and cook for 8-10 hours on low heat, or 4-5 hours on high heat.
7.Check the garbanzo beans for tenderness and adjust the spices and salt to your taste.
8.Serve hot with sliced red onions and fresh naan bread or roti.

PROS

A perfect vegan dish that is high in protein, fiber, and flavor.
Slow cooking enhances the taste and texture of the garbanzo beans and makes them more tender.

CONS

It requires a lot of prepping, such as soaking the garbanzo beans and grinding the onion-ginger-garlic paste, which may take some time.
Slow cooking also takes time, and you need to be patient to have a perfectly cooked dish.

HEALTH & BENEFITS

Garbanzo beans, also known as chickpeas, are an excellent source of plant-based protein, fiber, and other essential nutrients such as iron, potassium, and vitamins.
They have been linked to reducing inflammation, improving digestion, and aiding in weight loss.
The tamarind in this recipe aids in digestion and also acts as a natural preservative for the dish.

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