Slow Cooker: Indian Chickpea Curry

Pick over the chickpeas, removing any misshapen beans or grit. Rinse under cold running water. Put beans in a large bowl with enough cold water to cover by 2 inches, and let soak overnight. Drain and rinse chickpeas.

In a large frying pan over medium high heat, warm the canola oil Adds the onion, garlic, and ginger and saute until the mixture just begins to turn golden, about 5 minutes. Add the cinnamon, cayenne, coriander, cumin, mustard seeds, and turmeric and saute until the spices are fragrant and completely blended with the onion mixture, about 1 minute. Stir in the tomatoes, sugar, 2 tsp salt, and 2 cups water. Deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan. Bring to a boil.

Transfer the tomato-spice mixture to a slow cooker and stir in the chickpeas. Cover and cook until teh chickpeas are very tender, 4 hours on high heat or 8 hours on low heat.

About 15 minutes before the chickpeas are done, sprinkle in the garam masala and lime juice evenly over the chickpeas and stir, breaking up some of the bans with the back of the spoon to thicken the mixture slightly. Season to taste with salt. Remove the cinnamon stick and serve at once, garnished with cilantro.