Slow cooked Chickpea curry

Ingredients:

• 500gm of dried chickpea

• 2 tbsps cooking oil

•2 bay leaves
•3 large onions sliced
•2 large tomatoes chopped / one can of chopped tomatoes
•2 tbsps garlic paste
•1 tbsps ginger paste
•2 tsps coriander powder
•1 tsp cumin powder
•1/2 tsp red chilli powder
•1/4 tsp turmeric powder
•2 tsps garam masala

Method:

 Soak the chickpeas for an hour .

•Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste.

•Heat the oil in a deep, thick-bottomed pan on a medium flame.
•Add the bay leaves and a pinch of sugar.Let the sugar start to caramalize .
•Add the remaining sliced onion and fry till light golden. Add the onion-tomato paste and fry till the oil begins to separate from the paste.
•Add the dry spices - cumin, coriander, red chilli, tumeric and garam masala powders. Fry for 5 minutes.
•Drain the water from the chickpeas and rinse them well under running water. Add the chickpeas to the masala. Mix well.
•Add salt to taste and water to make gravy (about 1 1/2 cups).
•Add in the slowcooker and cook covered for at High for 4-5 hours.
•Use a flat spoon to mash some of the chickpeas coarsely. Mix well.
•Garnish with juliennes of ginger and finely chopped fresh coriander leaves.