Chana Masala in the Slow Cooker
Dive into the comforting flavors of **Chana Masala in the Slow Cooker**, a hearty and aromatic Indian-inspired dish that's perfect for busy days. This recipe transforms dried chickpeas into a tender, flavor-packed curry with the help of a low-and-slow cooking method. Infused with classic spices like cumin, coriander, turmeric, and garam masala, the rich tomato-based sauce is beautifully balanced with the freshness of ginger, garlic, and a splash of zesty lemon juice. Minimal prep time and the ease of a slow cooker make this a hassle-free way to enjoy a nutritious, plant-based meal. Garnish with fresh cilantro and pair it with warm naan or basmati rice for a satisfying and wholesome dinner. Perfect for meal prep, leftovers, or feeding a crowd, this slow cooker chana masala is a must-try for fans of globally inspired comfort food!
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Recipe Information
Ingredients
- 1 cup Chickpeas (garbanzo beans), dried
- 4 cups Water (for soaking)
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced or grated
- 2 cups Tomatoes, diced (or canned diced tomatoes)
- 2 tablespoons Vegetable oil or ghee
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder (or cayenne pepper)
- 1 teaspoons Salt
- 3 cups Water or vegetable broth
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
- 1 tablespoon Lemon juice
Instructions
Rinse the dried chickpeas under cold water and remove any debris. Soak them overnight in 4 cups of water or for at least 8 hours. Drain and rinse before use.
In a small skillet, heat the vegetable oil or ghee over medium heat. Add the cumin, coriander, turmeric, and red chili powder, and toast for about 30 seconds until aromatic. Set aside.
To the slow cooker, add the soaked and drained chickpeas, chopped onion, garlic, ginger, diced tomatoes, the toasted spice mixture, salt, and water or vegetable broth.
Stir everything together, ensuring the chickpeas are fully submerged in the liquid. Cover with the lid.
Cook on low for 6-8 hours or on high for 4-5 hours, until the chickpeas are tender and the mixture thickens into a curry-like consistency.
Once cooked, stir in the garam masala and lemon juice. Taste and adjust seasonings as needed.
Serve the Chana Masala warm, garnished with freshly chopped cilantro. Pair with steamed basmati rice, naan, or enjoy on its own!
Nutrition Facts
Calories |
1218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5290 mg | 230% | |
| Total Carbohydrate | 174.7 g | 64% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 45.4 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 432 mg | 33% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 3627 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
