MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sulabha Chickpeas
 Categories: Crockpot, Indian
      Yield: 1 Batch
 
     30 oz Tomato sauce (2 cans)
  5 1/3 c  Cooked chickpeas (2 lb)
      1 tb Sharwood's hot curry powder
      4 cl Garlic; minced
      2    Bell peppers;
           - seeded, diced, sauteed
    1/2 c  Dried minced onion
      2    Indian bay leaves
      2    Dried chile de arbol;
           - broken in half
    1/4 c  Butter
           Yogurt; for garnish
 
  Saute diced bell peppers with oil in a skillet until it appears a
  little roasted. Add garlic and cook for 30 seconds. Spoon mixture
  into crockpot. Stir in tomato sauce, onion, and curry powder. Add
  butter, dried chiles, and chickpeas. Stir until mixed together. Cook
  on LOW for 6 to 8 hours, until the flavors meld together and the
  chickpeas are so soft that they melt in your mouth. Serve with rice,
  salad, and yogurt on the side.
  
  Recipe by Ben Collver
 
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