3 Tbs crushed tomatoes (can use tomato paste or fresh crushed tomatoes)
6 ounces unflavored soy or coconut yogurt (available at Publix or Earth Fare)
Fresh coriander (opt)
Seasonings
2 tsp salt
1 tsp cumin seeds
1 tsp tumeric powder
½ tsp ground dry coriander
¼ tsp Garam Masala (available at Publix)
Pinch of cayne pepper (opt)
Directions:
Soak garbanzo beans 8 hours (overnight) in crock-pot with 5 cups (40oz) water.
After soaking, add crushed onion, ginger, garlic, baking soda and 2 tsp salt
Cook in crockpot approximately 6-8 hours (until garbanzos are tender)
In another pot, brown cumin seeds in 2 Tbs oil
Once cumin seeds are brown, add crushed tomatoes, stir for a few seconds
Add couple of spoonfuls of yogurt and keep stirring to mix together well
Add 1 tsp of tumeric powder
Use slotted spoon to remove garbanzo beans from crock-pot and add to the pot. Stir with fork and add Garbanzo bean water, yogurt, or crushed tomatoes to get desired consistency.
Last of all add dry coriander, Garam Masala,and cayne
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