Slow Cooker Indian Roasted Chickpeas
Dry snacks, or namkeen or chakna, are hugely popular all across India. Every state and region has their variety of namkeen, which they serve with beverages and drinks.
Serves: 12Hands-on: 10 minutesTotal: 10 hours 10 minutesDifficulty: Easy
- 2 cans (14 oz.) garbanzo beans
- 1 Tbsp. lime juice
- 1½ tsp. curry powder
- 1 tsp. ground cumin
- Drain garbanzo beans. In a large mixing bowl, combine all the ingredients and mix well.
- Transfer mixture to a 5-quart slow cooker. Cover, but prop the lid open on the side for the steam to escape. Turn the heat to high and cook for 5–6 hours, or on low for 10 hours, or until the beans are dry and crunchy.