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Slow-Cooker Chana Masala


This tasty recipe for Slow-Cooker Chana Masala is vegan friendly and budget efficient, and requires next to no attention. The aromatic spices will have you singing! Serve over rice and/or steamed vegetables for an easy, vegan main course or scrumptious side to the meat of your choice.

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Rate this recipe 4.2/5 (31 Votes)


  • 4 cups water
  • 1 large onion, diced
  • 1 (28-ounce) can diced tomatoes
  • 1 (6-ounce) can tomato paste
  • 1/3 cup fresh cilantro leaves, chopped
  • 2 teaspoons garam masala
  • 2 teaspoons garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper or more if you like more of a kick
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon sea salt
  • 2 cans chickpeas, drained


Servings 4
Preparation time 10mins
Cooking time 500mins


Step 1

Combine everything except the chickpeas in a slow-cooker and turn on low for 6 to 8 hours.

Add chickpeas, and cook 2 more hours until they’re tender and have incorporated the Indian flavors. Serve over Basmati rice.

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