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Slow Cooker Chana Masala

Slow Cooker Chana Masala

medlar

Prep 40 mins40m
Cook 5 hrs5h
Serves 4

Chana masala is a popular vegetarian Indian curry dish made with tomatoes, spices, and chickpeas. (Chana means chickpea in Hindi.) This slow cooker version means you can make it whenever you want without having to hang around the kitchen while it cooks. The recipe calls for potatoes, which make the dish more filling, but you can leave them out for a lighter option or substitute sweet potatoes or winter squash. Chana masala will keep up to five days in the fridge and also freezes well for future meals. Serve over brown basmati rice.

Ingredients

  • 2 cups Chopped Fennell
  • ½ cup Fresh Grated Ginger
  • 1 ⅓ cups Chopped Tomatoes
  • 1 tbsp Curry Powder
  • 1 tbsp Ground Coriander
  • ½ tsp Ground Cumin ()
  • ½ tsp Ground Turmeric
  • ¼ tsp Cayenne Pepper
  • 1 pinch Ground Black Pepper ()
  • 2 cups Potato Cubed
  • 1 cup Chickpeas
  • 1 tbsp Lemon Juice
  • 1 tsp Fresh Cilantro
  • 1 pinch Sea Salt

Instructions

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  • 1
    Bring ¼ cup of water to a boil in a large skillet. Add the onions, garlic, and ginger; cook over medium-low heat for or until onions are starting to turn golden, stirring occasionally and adding additional water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in the tomatoes, curry, coriander, cumin, turmeric, cayenne, and black pepper. Cook for more or until tomatoes are softened, stirring occasionally.
  • 2
    Transfer the tomato mixture to a 4- to 5-quart slow cooker. Stir in the potato, chickpeas, and 2½ cups of water. Cover and cook on high heat for or until the stew is thick and chickpeas are tender.
  • 3
    Stir in the lemon juice and cilantro; season with salt. Serve over brown basmati rice or your favorite whole grain.

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