Curried chickpeas (Channa masala) from The New Indian Slow Cooker: Recipes for Curries, Dals, Chutneys, Masalas, Biryani, and More (page 108) by Neela Paniz

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chopped salad of tomatoes, cucumbers, and red onion (Kachumber)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on July 18, 2019

    I think my slow cooker might differ in performance from the slow cooker that was used to test recipes for this cookbook. Both dishes I've made from this book were surprisingly watery compared to stovetop versions I've made. I've made a note to reduce the amount of water added at the beginning of cooking. I can't comment on the flavor profile of this recipe as written in the book because I switched a few of the spices and ended up with something overly bland. The wateriness didn't help that either - though I did try to simmer off some of the excess liquid.

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