I am planning on making Chole (Chana) Masala in a Slow Cooker, this weekend and have a question:
Most of the recipes I find add the cooked tomatoes with the spices to the uncooked chickpea’s. I have always believed that adding acid (tomatoes), to uncooked beans meant that they would not soften properly. Please let me know what your slow cooker experience with this is. Any suggestions?