Traditional Slow Cooker Chana Masala

Name: Traditional Slow Cooker Chana Masala
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Indian, Asian
Ingredients: 1 tablespoon avocado oil; 1 large yellow onion, finely diced; 2 tablespoons ginger paste OR 1 small knob fresh ginger, grated; 4 garlic cloves, minced; 1/2 teaspoon pink salt; 1 teaspoon garam masala; 1 teaspoon cumin; 1 teaspoon paprika; 1 teaspoon ground coriander; 1/4 teaspoon turmeric powder; 1/2 cup water; 14 ounces crushed tomatoes or tomato puree; 62 ounces canned chickpeas, drained and rinsed; Basmati rice; Cilantro; Limes; Yogurt; Naan

5 steps

Prep:10minCook:6h

Indian cuisine is delicious all year round, but it's especially perfect for cold weather. Enter this slow cooker chana masala. Made with warming spices and fresh ingredients, thisvegan recipeis the ideal antidote to the winter blahs. Even more importantly, it's made in with aslow-cooker, so you can set it and forget it as you go about your day... and then come back to a healthy and filling meal that won't leave you feeling weighed down. Read on to discover this slow cooker chana masala recipe perfect for seasonal eating.

Updated at: Thu, 17 Aug 2023 03:40:03 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories583.8 kcal (29%)

Total Fat13.4 g (19%)

Carbs92.5 g (36%)

Sugars18.8 g (21%)

Protein25 g (50%)

Sodium1273.4 mg (64%)

Fiber21.8 g (78%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Ingredients

1 tablespoonavocado oil

1yellow onion

large, finely diced

2 tablespoonsginger paste

grated

4garlic cloves

minced

½ teaspoonpink salt

1 teaspoongaram masala

1 teaspooncumin

1 teaspoonpaprika

1 teaspoonground coriander

¼ teaspoonturmeric powder

½ cupwater

14 ouncestomatoes

crushed, or tomato puree

62 ouncescan chickpeas

ned, drained and rinsed

To Serve

Instructions

Step 1

In a large pan, heat the oil over medium-high heat. Add in onion and sauté until softened and lightly golden brown. Add in the ginger and garlic and continue cooking for 2 minutes until fragrant.

Step 2

Add the salt and spices and continue stirring and cooking until the spices are fragrant and mixture is slightly thickening up. Add in chopped serrano chili if you feel adventurous.

Step 3

Add in water to deglaze the pan. Pour the mixture into a blender along with the crushed tomatoes and blend to make a smooth, creamy sauce.

Step 4

Pour the sauce into a slow cooker and add in drained chickpeas. Stir to combine, adding any salt or seasoning, to taste.

Step 5

Set slow cooker to low and cook for 6 hours. Serve with basmati rice, cilantro, lime, yogurt, or naan.