Tangy Tamarind Chickpeas Khata Imlee Chana Slow Cooker
Get ready to tantalize your taste buds with the bold and aromatic flavors of Tangy Tamarind Chickpeas, also known as Khata Imlee Chana, made effortlessly in a slow cooker. This hearty vegetarian dish combines tender, protein-rich chickpeas with a medley of spices, tangy tamarind paste, and a hint of sweetness for a perfectly balanced flavor profile. Infused with fragrant cinnamon, bay leaf, and garam masala, this slow-cooked masterpiece brings an authentic taste of Indian home cooking to your table. Ideal for busy days, this recipe requires minimal hands-on effort but rewards you with a deeply flavorful dish. Garnished with fresh cilantro and optional green chilies for a hint of heat, it's perfect served alongside steamed rice, naan, or roti for a satisfying and wholesome meal. Whether you're a fan of slow cooker recipes, vegetarian Indian dishes, or tangy flavor-packed meals, this is one crockpot creation you won't want to miss!
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Recipe Information
Ingredients
- 1 cup Dried chickpeas
- 2 tablespoons Tamarind paste
- 1 medium Onion, finely chopped
- 2 medium Tomatoes, finely chopped
- 4 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 piece Bay leaf
- 1 inch Cinnamon stick
- 1 tablespoon Vegetable oil
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 3 cups Water
- 2 tablespoons Cilantro, chopped (for garnish)
- 2 pieces Green chilies, sliced (optional)
Instructions
Rinse the dried chickpeas thoroughly and soak them in water overnight (or for at least 8 hours). Drain before cooking.
Heat the vegetable oil in a small skillet over medium heat. Add the bay leaf and cinnamon stick. Sauté for 1 minute until fragrant.
Add the finely chopped onions to the skillet and cook until golden brown, about 5 minutes.
Stir in the minced garlic and grated ginger. Sauté for another 1 minute.
Add the chopped tomatoes, ground cumin, coriander, turmeric, red chili powder, and salt. Cook until the tomatoes are soft and the mixture turns into a thick paste, about 5-7 minutes.
Transfer the onion-tomato-spice mixture to the slow cooker.
Add the soaked and drained chickpeas, tamarind paste, sugar, and water to the slow cooker. Stir well to combine.
Set the slow cooker to low heat and cook for 6 hours, or until the chickpeas are tender and the flavors are well incorporated.
Once cooked, stir in the garam masala and adjust the salt and spice levels, if needed.
Garnish with freshly chopped cilantro and sliced green chilies, if desired. Serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
1090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2473 mg | 108% | |
| Total Carbohydrate | 178.5 g | 65% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 58.1 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 419 mg | 32% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 3065 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
