Slow-Cooker Chana Masala
By á-25087
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.
Rate this recipe
4.1/5
(32 Votes)
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
Details
Servings 4
Preparation time 10mins
Cooking time 500mins
Preparation
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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