Comments on: Chana Masala in the Slow Cooker

By: Anna

Anna — Wed, 27 Feb 2013 14:08:18 +0000

Mine came out tasting great, but really watery. Almost like tomato soup with chickpeas floating in it! So, 2 questions: do I drain the tomatoes before adding? do I rinse the chickpeas? Maybe something in the chickpea goop is a thickening agent?

By: Pagan O.

Pagan O. — Mon, 18 Feb 2013 19:44:58 +0000

Currently have this in the crock pot. Doubled a few of the spices and halved the water, also used chicken stock instead of water since it was open and needed to be used. I also added 2 big spoonfuls of sweet spicy mixed fruit chutney I had in fridge too. We’ll see how it is tonight!

Also! For using dried chickpeas, I’d cook them separately then add.. Though I guess you could try to add them with a little more liquid in beginning. Of course after you’ve soaked them. (Do chickpeas need to be soaked, can’t remember…)

By: Cheryl

Cheryl — Tue, 12 Feb 2013 03:28:36 +0000

I was also going to ask how to use dried chickpeas in this recipe

By: Kathryn

Kathryn — Sat, 09 Feb 2013 11:13:27 +0000

I love Garam Marsala and always on the lookout for recipes that use it. Thanks for sharing this with us as I plan on making this some time:)

By: Lynn

Lynn — Sat, 09 Feb 2013 01:33:54 +0000

Could I just buy dried chick peas and let them cook with everything else for the whole time?