Slow-Cooker Tandoori Rice Bowls with Chickpeas
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.
Recipe Summary test
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.