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.

Cooking Light
Source: Everyday Slow Cooker

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Recipe Summary

active:
15 mins
total:
4 hrs 15 mins
Servings:
4
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 13g 26% DV; carbohydrates 65g 21% DV; exchange other carbs 4.5; dietary fiber 8g 32% DV; sugars 8g; fat 7g 11% DV; saturated fat 2g 10% DV; sodium 721mg 29% DV.