White Chole

1 cup (8 ounces) garbanzo beans

5 cups water

½ onion, grated

3 garlic cloves (peeled and crushed)

2 tsp ground ginger

½ tsp baking soda

2 Tbs oil

3 Tbs crushed tomatoes (can use tomato paste or fresh crushed tomatoes)

6 ounces unflavored soy or coconut yogurt (available at Publix or Earth Fare)

Fresh coriander (opt)

Seasonings

2 tsp salt

1 tsp cumin seeds

1 tsp tumeric powder

½ tsp ground dry coriander

¼ tsp Garam Masala (available at Publix)

Pinch of cayne pepper (opt)

Directions

1. Soak garbanzo beans 8 hours (overnight) in crock-pot with 5 cups (40oz) water.

2. After soaking, add crushed onion, ginger, garlic, baking soda and 2 tsp salt

3. Cook in crockpot approximately 6-8 hours (until garbanzos are tender)

4. In another pot, brown cumin seeds in 2 Tbs oil

5. Once cumin seeds are brown, add crushed tomatoes, stir for a few seconds

6. Add couple of spoonfuls of yogurt and keep stirring to mix together well

7. Add 1 tsp of tumeric powder

8. Use slotted spoon to remove garbanzo beans from crock-pot and add to the pot. Stir with fork and add Garbanzo bean water, yogurt, or crushed tomatoes to get desired consistency.

9. Last of all add dry coriander, Garam Masala,and cayne

10. Garnish with fresh coriander (opt)