Curried Chickpeas with Fresh Ginger and Cilantro

Ingredients

• 0.3 teaspoon peppercorns black
• 0.5 teaspoon ground pepper 
• 1.5 teaspoons chili powder pure
• 9 servings cilantro leaves fresh for garnish
• 1 tablespoon cumin seeds 
• 2 cups chickpeas dried
• 0.5 inch ginger fresh minced peeled
• 1 teaspoon garam masala 
• 4  cardamom pods green
• 0.5 teaspoon turmeric 
• 1  juice of lemon 
• 1  onion red finely chopped
• 6 servings salt to taste
• 3  serrano chiles fresh deveined seeded for garnish cut into julienne,
• 0.3 cup vegetable oil 
• 6 cups water 

Equipment

• bowl
• frying pan
• ladle
• mortar and pestle
• slow cooker
• immersion blender

Directions

1. Thoroughly rinse the chickpeas and place them in the slow cooker insert along with the water. Cover and cook on low for 6 to 8 hours, until the chickpeas are tender.
2. In a large sauté pan, brown the onion in the sesame oil until dark brown in color, about 15 minutes.
3. Combine the cumin seeds, peppercorns, cloves, cardamom, chile powder, ginger, turmeric, garam masala, and cayenne in an electric coffee mill or a mortar and pestle and grind to a coarse powder.
4. Add the coarsely ground spices to the onion and continue to cook for another 5 minutes, then add the onion and spices to the cooked chickpeas. Recover and continue cooking for another 30 to 60 minutes.
5. Using a handheld immersion blender, purée some of the chickpeas in the insert to thicken the mixture.
6. Add salt to taste, then stir in the lemon juice. Ladle into bowls, add a dollop of yogurt, and garnish with the chile slices and cilantro leaves.
7. Suggested Beverage
8. I would enjoy a light- to medium-bodied white wine, such as a Pinot Gris, Pinot Blanc, or Spanish Rueda or Albariño.
9. Taste
10. Book, using the USDA Nutrition Database
11. add notes my notes
12. edit my notes
13. done