Slow Cooker Chana Masala
Slow cooker chana masala is the ultimate set-it-and-forget-it vegetarian comfort food, bursting with bold flavors and wholesome ingredients. This easy recipe combines protein-packed chickpeas, aromatic spices like garam masala, cumin, and coriander, and a hint of creamy coconut milk for a rich and satisfying curry. Perfect for busy weeknights or meal prep, the slow cooker does all the hard work, allowing the flavors to deepen and meld together for a truly irresistible dish. Serve it over fluffy basmati rice or with warm naan for a hearty plant-based meal that's both healthy and delicious. Plus, it's naturally gluten-free and can be adjusted for spice preferences, making it a versatile crowd-pleaser!
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Recipe Information
Ingredients
- 800 grams Canned chickpeas (garbanzo beans), drained and rinsed
- 400 grams Diced tomatoes
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 120 milliliters Coconut milk (optional, for creaminess)
- 2 tablespoons Vegetable oil or ghee
- 2 teaspoons Garam masala
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder or cayenne pepper
- 1 teaspoon Ground paprika
- 1 teaspoon Salt
- 1 teaspoon Sugar (optional, to balance flavors)
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 240 milliliters Water or vegetable broth
Instructions
In a small skillet over medium heat, heat the vegetable oil or ghee. Add the chopped onions and sauté for 5-7 minutes until soft and translucent.
Stir in the garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the garam masala, ground cumin, ground coriander, turmeric powder, red chili powder, and paprika to the skillet. Toast the spices for 30 seconds to release their aroma. Remove from heat.
Transfer the sautéed onion-spice mixture into the slow cooker.
Add the drained chickpeas, diced tomatoes, water or vegetable broth, and salt to the slow cooker. Stir to combine.
Set the slow cooker to low heat and cook for 4-6 hours. Stir occasionally, if possible, to ensure even cooking.
If desired, stir in the coconut milk for added creaminess during the last 30 minutes of cooking.
Taste and adjust seasoning by adding more salt, spice, or a pinch of sugar if needed.
Serve hot with rice, naan, or flatbread. Garnish with freshly chopped cilantro before serving for a burst of freshness.
Nutrition Facts
Calories |
1482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3500 mg | 152% | |
| Total Carbohydrate | 177.5 g | 65% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 38.2 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 444 mg | 34% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 3063 mg | 65% | |
*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.
