Slow Cooker Chana Masala - Easy and Healthy Indian Dish
This recipe for slow cooker chana masala is so easy to prepare and leave to stew on low until you are home and ready for dinner. If you have an instapot you can make the entire recipe in one pot with no additional clean up. This chana masala makes a great lunch for the next day as well. You may never want to order out Indian food from your local restaurant again!
- 1/2 yellow onion, sliced
- 1 tbsp oil
- pinch hing (optional)
- 2 cans chickpeas, drained
- 1/2 can diced tomatoes and juice
- 1/2 tbsp each: garlic paste, ginger paste
- 1/2 c vegetable stock
- 2 tsp each: turmeric, ground cumin, garam masala
- 1 tsp ground coriander
- 1/2 tsp salt (plus more to taste)
- Chopped cilantro for garnish
Heat oil in large skillet over medium heat*. Add hing and cook til browned, careful not to burn it (about a minute). Add the onion and stir, sautee until translucent. Add ginger and garlic, stir and cook for about 2 minutes. Add all spices and constantly stir, cooking for 2 minutes, careful not to burn the spices. Add the chickpeas, tomatoes with juice, and vegetable stock. Stir well and transfer to a slow cooker. Cook on low until chickpeas are tender and spices well “blended” with the sauce. Adjust salt at the end to taste. Serve with brown basmati rice and garnish with chopped cilantro.
*If your instapot or slow cooker has a sautee setting you can begin the cooking process in there and skip the skillet step.
by Kyle Golden, Founder and Certified Personal Training