I am continuing my experiment with using the crockpot to make easy and tasty beans.
Last night I soaked the chickpeas in water overnight.
This morning I changed the water, and I added water to cover together with
1 14 oz can of diced tomatoes
1 onion diced
1 T of paprika and cumin
1.5 t pepper, coriander, turmeric, salt
3-4 cloves of fresh garlic
1/8 t crushed red pepper, allspice
I didn’t use the Moroccan Spice Mix from yesterday. I thought I would use it at the end to balance the flavor.
Here is a picture. I need to change the angle, but at least you get the idea!
Well, I came home to the wonderful aroma of Moroccan Chickpeas. My daughter Raizel describes it as “over the top!”
I added salt to taste and finished it off with the Moroccan Spice Mix.
Here is the picture:
My husband suggests garnishing it with cilantro and serving it with rice.
This is definitely fast and easy!