| 13 | 490 | 244 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 8 h | 6 |
| 1/2 tsp | Cayenne pepper |
| 2 can (15oz) | Chickpeas, canned, drained (drained) |
| 1/3 cup | Cilantro (coriander) |
| 1 tsp | Coriander, ground |
| 1 tsp | Cumin |
| 1 can(s) (28oz) | Diced tomatoes, canned |
| 2 tsp | Garam masala |
| 2 tsp | Garlic powder |
| 1 tsp | Sea Salt |
| 1 small can | Tomato paste, canned |
| 1 tsp | Turmeric, ground |
| 4 cup | Water |
| 1 large | Yellow onion (diced) |
1. Combine everything except the chickpeas in a crock pot and turn on low for 6-8 hours.
2. Add chickpeas, and cook 2 more hours until tender and have incorporated the Indian flavours.
3. Serve over Basmati rice and enjoy!
Chickpeas
are an important source of plant-based protein and are very high in fibre, making them good for your digestive health!
| Meat Alternative | 0.8 |
| Vegetables | 2.9 |
