In a small pan, set heat to high and toast the cumin, fennel, mustard, and coriander seeds. Once aromatic but not burnt, turn down the heat to medium, adding the ghee to the pan, along with paprika, garam masala, turmeric, pepper, salt, ginger, jalapeno, fennel, and leeks. Saute until the vegetables are soft and everything is combined. Transfer to a large slow cooker (crockpot), adding the chickpeas, tomatoes, and raisins. Set heat to low and cook for 4-6 hours. Once the time has passed, add lemon juice and serve over white rice or quinoa with fresh cilantro.

We recommend using Muir Glen canned tomatoes for this recipe. ¼ cup servings of chickpeas are allowed in the low FODMAP diet which is what is recommended in this recipe. However, two servings (½ cup chickpeas) are considered “yellow” in the diet, and is only recommended to consume in moderation. This recipe would be great as a side dish with some grilled chicken and steamed vegetables due to the smaller portion size. Ghee can be substituted with coconut milk.