Curried Chickpeas

This is a slow cooker recipe that takes a very long time. It uses dry chickpeas; I have no idea how the recipe would be altered using canned, but it would drastically reduce cooking time. Like the last recipe, this is great because it's Indian food that tastes good, made at home, and you just toss everything in at the beginning. No fuss.

This recipe nearly filled a 6.5 qt slow cooker.

3 cups dried chickpeas, washed
1 medium yellow or red onion, finely chopped
1 tomato, diced (or a can)
2 inch cube ginger, grated
4 cloves garlic, minced or grated
3-5 serrano chilies (This was hot, adjust accordingly)
1 T cumin seeds
1 T ground coriander
1 T garam masala
1 T chana masala (a bit hard to find; important for authenticity)
1 T red chili powder
1 T salt
2 t tumeric
10 cups water
2 T cilantro, chopped

Everything into the slow cooker except the cilantro. Cook on high for ~12 hours, or low for 10 and high for 6 hours. Cook times vary wildly by slow cooker. Near the end of cooking, mash or puree some of the chickpeas to thicken. Garnish with sliced red onion, lime wedges, or nothing. 

Eat with basmati rice and/or naan (purchase frozen from Asian grocery).