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.

Photo by Robert P.
None

PREP TIME

10

minutes

TOTAL TIME

500

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

500

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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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