INGREDIENTS

• 1/2 cup dried or 1 cup softened garbanzo beans
• 1 small onion, diced
• 1 medium bell pepper, diced
• 1 large tomato, diced
• 1 cup peas (or 1 medium apple if you don't have peas), diced
• 1/3 cup raisins
• 2 cups low sodium tomato sauce
• 2 cinnamon sticks or 1 teaspoon ground cinnamon 
• 1 teaspoon ground tumeric
• 1 teaspoon garam masala
• 1 pinch nutmeg
• 1 teaspoon minced ginger
• 1/2 teaspoon ground black pepper
• 2 pitted dated, diced
• 2 cups fresh pineapple (preferred) or 1/4 cup apple butter or apple sauce or 2 tablespoons natural maple syrup
• A few diced fresh stevia leaves (if you have them)
• Sliced almonds (optional)

DIRECTIONS

1. Place all of the ingredients except for the apple butter or maple syrup in a slow cooker and cook on low half the day. Or, cook on the stovetop in a pan over low heat for 30 minutes.
2. Just before done, mix in the raisins. 
3. Remove from heat and let cool.
4. If using apple butter, mix in the apple butter now. If using maple syrup, while plating, drizzle 1 tablespoon of maple syrup over each serving.
5. Optionally, garnish with sliced almonds.

Now, let the chaat marinade overnight. The sweetness from the cinnamon sticks and raisins will come alive when marinaded overnight. If you chow down right away, this actually can be a bit bland.