Slow Cooker Chana Masala


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This Slow Cooker Chana Masala is one of my favorite crockpot Indian dishes. Packed with chickpeas cooked in a slightly spicy tomato based sauce - it's one of the best meatless meals around.
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What you need:

  • 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
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Step 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.
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Step 2 Add the garlic, ginger, and jalapenos. Cook for 2-3 minutes until fragrant.
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Step 3 Add the coriander, cumin, paprika, garam masala, and turmeric. Cook for 30 seconds until fragrant.
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Step 4 Add the tomatoes and stir.
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Step 5 Pour everything into the slow cooker along with the chickpeas, broth, salt, and pepper.
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Step 6 Cook on low for 6 hours. Squeeze lemon juice in before serving.
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Step 7 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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We hope you enjoy this delicious Slow Cooker Chana Masala recipe.
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