Using the chickpeas both in and on top of this rice bowl is a great way to stretch the ingredient; they cook and become soft in the slow cooker and also act as a toothsome topping. Don't skip the yogurt sauce--it adds the perfect cooling finish for the hot spices. Garnish with additional chopped fresh cilantro, if desired. To make this recipe gluten free, use gluten-free garam masala. Source: Everyday Slow Cooker

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Ingredients

Directions

  • Stir together the tomatoes, stock, rice, olive oil, garam masala, ginger, garlic, half of the chickpeas, and 5/8 teaspoon of the salt in a 5- to 6-quart slow cooker. Cover and cook on LOW until the rice is tender and most of the liquid is absorbed, 4 to 5 hours.

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  • Stir in the cilantro. Stir together the yogurt, water, lime juice, cumin, and remaining 1/8 teaspoon salt in a bowl. Divide the rice mixture evenly among 4 bowls. Top each serving evenly with the cucumber, remaining half of the chickpeas, and the yogurt sauce.

Tips

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.

Nutrition Facts

389 calories; 7 g total fat; 2 g saturated fat; 721 mg sodium. 65 g carbohydrates; 8 g fiber; 8 g sugar; 13 g protein;

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