This recipe is easy to prepare and even easier to cook. Leave in the slow cooker for six to eight hours and then by the time you come home from work, it will be perfectly primed and ready to eat.
Oxmoor House SEPTEMBER 2012
1. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 5 minutes or until onion is tender. Place onion mixture, chickpeas, and next 5 ingredients (through salt) in a 3 1/2-quart electric slow cooker; stir well. Cover and cook on LOW for 6 to 8 hours. Stir in cilantro. Serve over rice.
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