3cardamom podsseeds removed and crushed (throw away the husks) (can substitute 1/4 teaspoon ground cardamom)
3/4teaspoonkosher salt + more to tasteif desired
128-ounce can whole peeled tomatoes with juice
215-ounce cans chickpeas, drained
Toppings: Lemon wedges to squeeze over the topcilantro, and/or plain yogurt (if not vegan)
Place a large saute pan over medium heat. When hot, add the olive oil. Add the onions and cook, stirring occasionally, until translucent and golden, 7-8 minutes. Add the garlic and saute, stirring frequently, for one more minute. Add ginger, cardamom, cumin, garam masala, coriander, cayenne powder, and 3/4 teaspoon salt. Stir constantly for about 30 seconds to toast spices a bit. Pour in the tomatoes and stir, breaking up the tomatoes with a spoon and scraping the bottom of the pan to release any onion and spices stuck to the bottom.
Pour tomato and onion mixture into the slow cooker. Add chickpeas and stir gently to combine. Cook on low for 8 hours, or high for 3-4 hours. Taste and add additional salt if desired.
Scoop into bowls. Serve with a squeeze of lemon juice and plenty of cilantro leaves, and/or plain yogurt if you prefer.