10-Hour Slow Cooker Chana Masala

thekitchn.com

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2 cups dried chickpeas

5 to 6 ½ cups hot water, depending on desired consistency

2 black cardamom pods

2 (1-inch) pieces cassia

4 to 6 cloves

2 bay leaves

¼ teaspoon turmeric

¼ teaspoon ground Indian red chile

1 ½ to 2 teaspoons salt

subheading: For the masala:

3 tablespoons canola oil

1 large yellow onion, diced small

6 cloves garlic, coarsely chopped

1 (2-inch) piece fresh ginger, peeled and coarsely chopped, about 1 tablespoon

3 whole peeled tomatoes (canned or fresh) or 8 ounces diced canned tomatoes

1 ½ tablespoons ground coriander

2 teaspoons ground cumin

¼ teaspoon turmeric

¼ teaspoon ground Indian red chile

¾ teaspoon green mango powder

½ teaspoon black salt

½ teaspoon ground black pepper

2 serrano chiles, halved lengthwise

¼ cup water

Chopped cilantro, for garnish

Directions at thekitchn.com

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