Curried Chickpeas with Fresh Ginger and Cilantro

Ingredients

• 1 ½ teaspoons pure chile powder
• 6 cups water
• 1 red onion
• ¼ cup sesame or vegetable oil
• 1 lemon
• 1 tablespoon cumin seeds
• ¼ teaspoon black peppercorns
• + 11 more ingredients
• • 1 1/2-inch piece fresh ginger
  • ½ teaspoon ground turmeric
  • 1 teaspoon garam masala
  • Salt to taste
  • yogurt (optional)
  • 4 green cardamom pods
  • A few fresh cilantro leaves
  • 2 cups dried chickpeas
  • 4 whole cloves
  • ½ teaspoon cayenne (optional)
  • 3 fresh serrano chiles

Thoroughly rinse the chickpeas and place them in the slow cooker insert along with the water. Cover and cook on low for 6 to 8 hours, until the chickpeas are tender. In a large sauté pan, brown the onion in the sesame oil until dark brown in color, about 15 minutes. Combine the cumin seeds, peppe...

View full recipe at Epicurious