Ingredients:
- 1 cup (8 ounces) garbanzo beans
- 5 cups water
- ½ onion, grated
- 3 garlic cloves (peeled and crushed)
- 2 tsp ground ginger
- ½ tsp baking soda
- 2 Tbs oil
- 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
- Garnish with fresh coriander (opt)
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