Slow Cooker Chana Masala
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- 1 tbsp. butter
- 2 medium onions, diced
- 2 cloves garlic, minced
- 1 tbsp. ginger, minced
- 2 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 lemon
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.
Option 2: Add everything to the slow cooker except the lemon juice. Cook on low for 6 hours. Serve with fresh lemon juice.
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