Curried Chickpeas

You can make this in a slow cooker with dried chickpeas or on the stove top if you use canned chickpeas.

Ingredients:

- chickpeas (2 cups dry or three cans)

- 1 onion, finely chopped

- a clove or two of garlic, finely chopped

- 2 large tomatoes or a can of tomatoes

- 1 or 2 tablespoons of curry paste

1) If using dried chickpeas, put two cups of chickpeas plus 6 cups of water in the slow cooker and leave them for 4 - 6 hours.

2) On the stove top, saute an onion until translucent.

3) Add finely chopped garlic and two chopped tomatoes with their juice (or a can of tomatoes).

4) Add 1 - 2 tablespoons of curry paste (I use Patak's. It comes in a glass jar.)

5) Let that mixture cook together for 5 minutes. Then drain and add your chickpeas (canned or the nice soft ones from your cooker)

6) Cook on the stove top for 30 minutes or in your slow cooker for as long as you want. (Just make sure it does not get too dry.)