Video
Slow Cooker Channa Masala
Slow Cooker Vegan Chana Masala. Chickpeas cooked in a fragrant, spiced tomato sauce. Make in the morning for dinner at night! Vegan and Gluten-Free.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon fresh grated ginger
- Large onion, very finely chopped (you can use a food processor to finely chop it, if needed)
- 4 garlic cloves, minced into a paste (mince garlic cloves with a microplane, then use the back of your knife to press into a paste)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 Thai chilis, red or green, diced (omit or reduce for mild version)
- 1/2 teaspoon turmeric
- 2 tablespoons chana masala seasoning, or garam masala if you can't find chana
- 3 ounces tomato paste, roughly half a 6 ounce can
- 2 15 ounce cans chickpeas, rinsed and drained
- 2 cups vegetable broth
- Chopped cilantro, for garnish
- Basmati Rice, for serving
- Naan, for serving
Instructions
- In a medium saucepan, heat the olive oil, ginger and onions over medium heat. Then, cook until onion is very browned and reduced, about 15 minutes. Next, stir in the garlic, salt, pepper, chilis, turmeric and chana masala seasoning. After that, cook another 2-3 minutes until chilis are soft and mixture is fragrant.
- Pour the mixture into the base of a slow cooker along with the tomato paste, chickpeas and vegetable broth. Then, cook over low heat for 4-6 hours until thickened.
- If you'd like a thinner sauce, thin with more vegetable broth.
- Serve with rice and naan, garnish with cilantro.
Nutrition
Serving: 1serving with riceCalories: 324kcalCarbohydrates: 58gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1228mgPotassium: 453mgFiber: 6gSugar: 4gVitamin A: 608IUVitamin C: 9mgCalcium: 64mgIron: 3mg