Slow Cooker Chana Masala

To store for lunch: Portion rice and chickpea mixture into single-serving storage containers, and cool in the fridge. Or freeze for up to 2 months, and place in the fridge the night before you plan to bring it for lunch. Reheat for lunches during the week by warming in a microwave for 60–90 seconds. Top with a dollop of Greek yogurt before serving. PER SERVING (¾ cup rice and about 1 cup chana masala): 269 cal, 3g fat (1g mono, 2g poly, 0g sat), 0mg chol, 182mg sodium, 50g carb (11g fiber, 10g sugars), 12g protein

Photo by Mishell R.
Adapted from deliciousliving.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

Adapted from deliciousliving.com

Ingredients

  • 1

    large onion, finely diced (2 cups)

  • 3-4

    medium carrots, finely diced (2 cups)

  • 2

    cloves garlic, minced

  • 1-inch piece fresh ginger, peeled and grated

  • 1

    tablespoon ground coriander

  • 2

    teaspoon ground cumin

  • 1

    teaspoon ground turmeric

  • 1

    teaspoon paprika

  • 1

    teaspoon garam masala

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon ground cayenne pepper

  • 1

    (28-ounce) can crushed tomatoes

  • 2

    (15-ounce) cans chickpeas, drained and rinsed

  • Juice and zest of 1/2 lemon

  • 2

    cups brown basmati rice (cooked according to package directions)

  • Plain greek yogurt (for topping)

Directions

1.Add onion, carrots, garlic, ginger, coriander, cumin, turmeric, paprika, garam masala, salt and cayenne to a 4–5-quart slow cooker. Add tomatoes and chickpeas; stir to combine. 2.Cover and cook on low setting for 6–7 hours. Just before serving, stir in lemon juice and zest. 3.Serve over cooked rice, and top with a dollop of plain Greek yogurt.

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