1pounddried chickpeas, about 2 1/3 cups, picked over and rinsed
6cupswater
1/2teaspoonbaking soda
For the Saute:
2tablespoonscanola oil
2cupsdiced onion
3tablespoonstomato paste
1-2serrano chilies. seeded and minced
2tablespoonsminced fresh ginger
2tablespoonsminced garlic
1tablespoongaram masala
2teaspoonsground cumin
2teaspoonsground coriander
1teaspoonturmeric
1teaspoonsalt
1/2teaspoonpepper
115 ounce can tomato sauce
128 ounce can crushed tomatoes
128 ounce can diced tomatoes in juice
For the Yogurt Sauce:
1 1/2cupsplain Greek-Style yogurt
1/2cupminced fresh cilantro, plus more for garnish
1tablespoonminced lime zest
2tablespoonslime juice
Instructions
In a 4 to 6 quart slow cooker, combine chickpeas, water and baking soda. Cover and cook until chickpeas are tender on high setting, 3-4 hours or on low setting, 4 to 5 hours. Drain and rinse chickpeas; return to slow cooker.
Heat canola oil until shimmering in a large skillet set over medium-high heat. Add the onion and cook for 6-7 minutes, or until softened and browned. Add tomato paste, serrano, ginger, garlic, garam masala, cumin, coriander, turmeric, salt and pepper; cook until fragrant, about 1 minute. Add the tomato sauce, scraping up browned bits. Transfer to a slow cooker. Add the crushed tomatoes and diced tomatoes (including their juice). Cover and cook for 1 hour more.
To make the yogurt sauce, combine yogurt, 1/2 cup cilantro, zest and lime juice. Season with salt and pepper.
Serve stew with sauce and garnish with extra cilantro.
Notes
Once the chickpeas are tender, drain and rinse them. Discard the cooking water before adding the tomatoes and onion mixture.