In a frying pan, heat the oil over medium heat and toast the cumin seeds for a couple of minutes.
1 tbsp vegetable oil, 2 tsp cumin seeds
Add the onion and cook for a few minutes until translucent and starting to soften.
1 medium red onion
Add the ginger and garlic and cook for another minute.
1 tsp lazy ginger, 1 tsp lazy garlic
Add the spices, stir well and cook for another minute or so.
2 tsp ground cumin, 2 tsp ground coriander, 1 tsp mild chilli powder, 1 tsp ground turmeric, 1 tsp ground fenugreek
Add the chopped tomatoes, stir well to ensure the spices don't stick to the base of the pan. Bring to the boil, then reduce to a simmer and cook for five to ten minutes until the sauce has reduced and thickened. By doing this now, your sauce won't become watery in the slow cooker when the red pepper releases moisture as it cooks.
800 g chopped tomatoes
Transfer the sauce to the slow cooker, add the red pepper and chickpeas.
400 g chickpeas, 1 red (bell) pepper
Cook on low for 6-7 hours.
Just before serving, heat a little oil in a pan and fry the paneer cubes for 2-3 minutes, turning, until they are brown on all sides.
50 g paneer cheese
Sprinkle the black onion seeds on the chickpea curry, top it with the paneer and serve with rice or naan bread.
black onion seeds