Slow-Cooker Tandoori Rice Bowls with Chickpeas
Multicooker Directions: In Step 1, stir together the tomatoes, stock, rice, olive oil, garam masala, ginger, garlic, half of the chickpeas, and 5/8 teaspoon of the salt in the inner pot of a 6-quart multicooker. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the rice is tender and most of the liquid is absorbed, about 5 hours. Complete Step 2.