Chana Ma-Somethin'

This chickpea delight is a take on the classic Indian dish Chana Masala. It’s aromatic, full of flavor, and can be made in the crock pot while you’re at work!
1 lb dry garbanzo beans cooked in water in your crock pot on high for 3-4 hours, drain water, return chickpeas to crock pot and add:
28 oz can San Mazzaro plum tomatoes (peeled, whole, in juice)
2 T veggie stock powder
Onion saute (see below)
Cook on low heat in your crock pot for another 6 to 8 hours. Enjoy with basmati and fresh cilantro!
Onion Saute:
2 small sweet onions, diced
4 cloves of garlic, crushed
2 T fresh ginger
1 teaspoon each:
chili powder
cumin
coriander
salt
½ t each:
onion powder
turmeric
paprika
basil
oregano
2 T good quality curry powder
Saute onions in 2 T olive oil for 10 minutes, add garlic, saute 3 more minutes (careful not to burn garlic), add all spices, stir and fry for 2 more minutes.