After a week holiday in Italy for my brother’s wedding and then a crazy week at work with studying for my citizenship test, which I am so happy to say I PASSED! I have been MIA but I am back and so excited about this Sunday Supper theme. Today we are all sharing slow cooker meals. And I don’t know about you but I could always use inspiration on slow cooker meals. Especially when life gets as busy as it has for me.
For my recipe I decided to attempt something I have wanted to do for a while now, Chana Masala.
This is one of my favourite curries and yet I have never had success with it at home. But this recipe from Simple and Sustainable Cooking seemed a lot easier then others I have seen so I decided to finally give it a try. I have to say when I noticed she used dried chickpeas and yet didn’t soak them first I foolishly questioned whether or not it would work. Not only did this recipe amaze me with how well they cooked but it has made me want to start to cook my dried beans in the slow cooker instead of the stove from now on.
We seriously have such an amazing collection recipes to share with you today so don’t forget to check out the rest of the Sunday Supper menu.
Slow Cooker Chana Masala
600mL (2 1/2 c.) water
salt to taste
1/2 tsp turmeric
1 onion, diced
2 Tbsp oil
1 tsp cumin
1 tsp coriander powder
1 inch piece peeled fresh ginger
1-2 green chilies
1 tsp garam masala
1 lemon or lime
2 scallions, chopped
handful of coriander (cilantro)