Getting the timing right for cooking dried chickpeas is tricky even when using traditional cooking methods. The older they are the longer they take to cook. For this reason I like to get chickpea based dishes started early in the day. You can always wait until it’s closer to dinner time to add in the other ingredients, or, they might even be ready in time for lunch. In any case, the superior texture and flavor of dried chickpeas make up for the guess work involved.
Spicy Solar Chickpea Curry
2 cups dried chickpeas, picked over
8 cups baby spinach leaves
2 (15 oz.) cans petite diced tomatoes
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon garam masala
1/2 teaspoon ground turmeric
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh cilantro, chopped (optional)
Soak chickpeas overnight in a large bowl with enough water to cover them by two inches.
Set Global Sun Oven out to preheat.
Drain chickpeas, put them in a large pot with 1 cup water. Cover and cook in the GSO until tender, 3 to 4 hours. Stir in spinach, tomatoes and their juices, coriander, cumin, garam masala, turmeric, 1 1/2 teaspoons salt, and pepper. Return pot to GSO and cook for another hour or more. Remove pot from GSO, stir in cilantro and remaining salt. Serve with rice.
Makes 4 to 6 servings.