Sunday Slow Cooker: Chana Masala - Slender Kitchen
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Sunday Slow Cooker: Chana Masala

By Kristen Mccaffrey
  
adapted from: smittenkitchen.com
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262
Calories 
41g
Carbs 
7g
Fat 
12g
Protein 
1
Freestyle™ SmartPoints™ New!
(7 Old SmartPoints™) (6 PointsPlus®)

Recipes Content

Recipe

One of my favorite cuisines to look to when I want a vegetarian meal is Indian food. Not only are the recipes packed with flavor and spice, they are often naturally vegetarian and many times work in the slow cooker, one of my favorite ways to make a lazy meal. This recipe is a for a classic chana masala made with chickpeas, tomatoes, and loads of spices. You can amp up the heat factor to your liking by adding extra jalapenos or sneaking in some cayenne pepper. I also sometimes add some kale or spinach to the slow cooker for greens but this veers away from the classic preparation. This will keep great so don’t worry about making a big batch. You can freeze it for later.

Prep Time

Sunday Slow Cooker: Chana Masala

42
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

6
  • 1 tbsp. butter
  • 2 U medium onions, diced
  • 2 U cloves garlic, minced
  • 1 tbsp. ginger, minced
  • 2 U jalapenos, seeded and diced
  • 1 tbsp. coriander
  • 2 tsp. cumin
  • 2 tsp. paprika
  • 2 tsp. garam masala
  • 1 tsp. ground turmeric
  • 14 oz. diced canned tomatoes and juice
  • 2/3 cup vegetable broth
  • 30 oz. canned chickpeas, drained and rinsed
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 U lemon

Nutritional Facts

Serving Size: 
3/4 cup
Amount Per Serving
Calories 262
Calories from Fat 59
% Daily Value *
Total Fat 7g
10%
Saturated Fat 2g
8%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 5mg
2%
Sodium 745mg
32%
Total Carbohydrate 41g
14%
Dietary Fiber 2g
10%
Sugars 3g
Protein 12g

Directions

  1. Option 1: (Preferred) Melt the butter in a large skillet over medium heat. Add the onions and cook for 10-12 minutes until translucent. Add the garlic, ginger, and jalapenos. Cook for 2-3 minutes until fragrant. Add the coriander, cumin, paprika, garam masala, and turmeric. Cook for 30 seconds until fragrant. Add the tomatoes and stir. Pour everything into the slow cooker along with the chickpeas, broth, salt, and pepper. Cook on low for 6 hours. Squeeze lemon juice in before serving.
  2. Option 2: Add everything to the slow cooker except the lemon juice. Cook on low for 6 hours.
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