Nothing’s better than a simple slow cooker dinner! This slow cooker chana masala is SO easy to toss together, and it’s loaded with a TON of delicious flavor from the fresh ginger, chili peppers, and seasonings! Slow cooking infuses all of that flavor into the protein-packed and fiber-filled chickpeas for a quick weeknight dinner. Serve over brown basmati rice, with naan, or however you like!
30 oz canned chickpeas drained & rinsed
1 Tbsp coconut oil
1/2 tsp cumin
1 Tbsp fresh ginger minced
2 Tbsp garam masala or chana masala seasoning
2 Tbsp minced garlic or garlic paste
1 onion finely diced
1 tsp paprika
1/4 tsp pepper
1/2 tsp salt
2 thai chili peppers diced
1/3 cup tomato paste
1/2 tsp turmeric
2 cups vegetable broth
In a saucepan over medium heat, add oil, ginger, garlic, and onions. Cook about 12-15 minutes, until browned and reduced.
Stir in other seasonings and cook another 2 minutes. (This step is optional, but adds flavor!)
Pour cooked mixture into slow cooker and add remaining ingredients.
Cook on low for 4-6 hours. Serve & enjoy!
Yields ~4 cups chana masala.
Serving: 1 cup