Slow Cooker Chana Masala (Chickpea Curry)

Savor Slow Cooker Chana Masala, a fragrant, hearty chickpea curry with bold Indian spices and tomatoes. This effortless crockpot meal is perfect for vegan dinners, delivering authentic flavors with minimal prep.

Why You’ll Love This Recipe

Slow Cooker Chana Masala is a comforting, plant-based dish that transforms humble chickpeas into a rich, spiced curry, perfect for weeknight dinners or meal prep. This budget-friendly, vegan recipe is incredibly easy, with the slow cooker melding aromatic Indian spices effortlessly, requiring minimal effort and cleanup. Its versatility allows for heat and veggie tweaks, making it a crowd-pleaser for all ages. Packed with protein, fiber, and vibrant taste, this chana masala pairs beautifully with rice, naan, or yogurt, offering a wholesome, restaurant-quality meal that’s as delicious as it is simple to prepare.

Recipe Tips and Tricks

• Rinse Chickpeas: Drain and rinse canned chickpeas to reduce sodium.
• Use Low Heat: Cook on low for tender chickpeas and well-melded flavors.
• Toast Spices: Lightly toast garam masala for enhanced aroma.
• Adjust Spice Level: Reduce or increase chili powder to control heat.
• Finish with Lemon: Add lemon juice at the end for bright flavor.
• Use a Liner: Place a slow cooker liner for easy cleanup and to prevent sticking.

Yield: 8 Servings

Slow Cooker Chana Masala (Chickpea Curry)

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Slow Cooker Chana Masala, a fragrant, vegan chickpea curry perfect for Indian dinners.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 5 minutes

Total Time 8 hours 20 minutes

Ingredients

• ½ tsp salt
• 1 can (14.5 oz) diced tomatoes
• 1 large yellow onion, finely diced
• 1 tbsp fresh ginger, grated
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 2 tbsp fresh cilantro, chopped
• 2 tsp garam masala
• 3 cloves garlic, minced
• Optional garnish: extra cilantro, yogurt

Instructions

1. Prep Aromatics: Finely dice onion, mince garlic, and grate ginger for a flavorful base.
2. Layer Crockpot: Place onion in a 6-quart slow cooker as the foundation.
3. Add Chickpeas: Drain and rinse chickpeas; add to the slow cooker over onion.
4. Add Tomatoes: Pour diced tomatoes with juice, stirring gently.
5. Season Curry: Sprinkle garam masala, cumin, salt, and add garlic and ginger.
6. Cook Low and Slow: Cover and cook on low for 8 hours or high for 4 hours, until flavors meld.
7. Check Consistency: Stir curry; add water if too thick or simmer to thicken.
8. Finish with Lemon: Stir in lemon juice during the last 10 minutes for brightness.
9. Prep Garnish: Chop fresh cilantro and prepare yogurt if using.
10. Serve with Flair: Ladle over rice, garnish with cilantro and yogurt, and enjoy this fragrant curry!

Notes

• Rinse chickpeas well to remove excess sodium and improve texture.
• Adjust garam masala to control warmth; start with 1 tsp for milder flavor.
• Leftovers taste even better the next day as spices develop.
• Serve with basmati rice, naan, or roti for a complete Indian meal.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 147Total Fat 2gSaturated Fat 0gUnsaturated Fat 1gCholesterol 1mgSodium 491mgCarbohydrates 25gFiber 6gSugar 6gProtein 8g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Chickpeas: Canned chickpeas for convenience; dried require pre-soaking.
• Diced Tomatoes: Canned tomatoes with juice for sauciness; fresh in season.
• Onion: Yellow onion builds a savory base; red onion offers sweeter profile.
• Garlic: Freshly minced garlic enhances aroma; garlic paste is a quick option.
• Ginger: Freshly grated ginger adds zesty warmth; ground ginger works in a pinch.
• Garam Masala: Adds warm, complex spice; make homemade for freshness.
• Cumin: Provides earthy depth; coriander complements Indian flavors.
• Cilantro: Fresh cilantro offers a bright garnish; parsley can substitute.

Variations and Substitutions

• Protein Add-In: Include spinach, potatoes, or paneer for extra heartiness.
• Gluten-Free: Naturally gluten-free; ensure spices are gluten-free certified.
• Low-Sodium: Use low-sodium chickpeas and tomatoes for a lighter dish.
• Spicy Kick: Add green chilies or cayenne for extra heat.
• Creamy Version: Stir in coconut milk or yogurt at the end for richness.
• Veggie Swap: Replace tomatoes with bell peppers or carrots.
• Herb Variations: Swap cilantro for mint or green onions.

Storage Options

• Refrigerator: Store in an airtight container for up to 5 days; reheat gently.
• Freezer: Freeze in portioned containers for up to 3 months; thaw before reheating.
• Reheating: Warm with a splash of water or broth to restore consistency.
• Meal Prep: Portion with rice or naan for easy Indian meals.

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