Saturday, June 9, 2012


~ Tana - Harmony and Havoc & Sonlight forums

2 cans chickpeas, rinsed and drained
2/3 c. honey
1/3 c. Dijon mustard
3 T. butter 
2 T. finely chopped onion
2 1/2 t. curry powder
1/2 t. salt
1/4 t. red pepper flakes
1/4 t. ground ginger
1/4 t. finely chopped garlic

Put all ingredients in the crockpot and cook on low for 4-6 hours or on high for 2-3 hours.  Serve over rice.

Notes: I use dried beans that I've previously cooked in the crockpot and frozen.  The curry powder we got at WinCo is not spicy at all.  It's actually sweet, so measure yours according to your preference with spicy food.

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