Slow Cooker Indian Chana Masala Wrap Filling

This flavorful Slow Cooker Chana Masala transforms humble chickpeas into a rich, spiced Indian curry with ginger, garlic, tomatoes, and aromatic spices. Perfect as a hearty wrap filling, it brings global street food vibes to your kitchen with minimal effort—tender chickpeas simmered low and slow for deep, authentic taste in every bite.

Why You’ll Love This Recipe:

You’ll fall head over heels for this recipe because it delivers all the bold, comforting flavors of authentic Indian restaurant-style chana masala without standing over a hot stove for hours. The slow cooker does the heavy lifting, allowing the spices to meld beautifully into the chickpeas while you go about your day.

It’s completely vegan, gluten-free, budget-friendly, and packed with plant-based protein. The result is a versatile filling that’s spicy, tangy, savory, and slightly smoky—ideal for stuffing into wraps, naan, or pita pockets. Plus, it makes your home smell incredible, and the leftovers taste even better the next day as the flavors continue to develop. It’s a true set-it-and-forget-it winner for busy weeknights or meal prep sessions.

Yield: 8 servings

Slow Cooker Indian Chana Masala Wrap Filling

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Flavorful slow cooker chana masala with tender chickpeas and spices—perfect hearty filling for Indian-inspired wraps and street food vibes.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

• 2 cups dried chickpeas (soaked overnight and drained) or 4 cans (15 oz each) chickpeas, rinsed and drained
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1.5-inch piece fresh ginger, grated
• 2–3 green chilies, finely chopped (adjust to taste)
• 1 can (28 oz) diced tomatoes
• 3 tbsp tomato paste
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric powder
• 2–3 tsp chana masala powder (or garam masala)
• 1 tsp red chili powder (or cayenne, adjust for heat)
• 1 tsp salt (or to taste)
• 2–3 cups vegetable broth or water
• 2 tbsp oil (optional, for sautéing)
• Fresh cilantro, chopped (for garnish)
• Lemon wedges (for serving)

Instructions

1. Get everything ready with excitement! If using dried chickpeas, soak them overnight, then drain. Chop your onion, mince garlic, grate ginger, and chop green chilies—this prep takes just minutes but builds massive flavor.
2. Sauté for extra magic (optional but recommended): Heat oil in a pan over medium heat. Add chopped onion and cook 4–5 minutes until golden and sweet-smelling. Toss in garlic, ginger, and chilies—stir for 1–2 minutes until fragrant. (Skip this for true dump-and-go!)
3. Wake up those spices: Stir in cumin, coriander, turmeric, chana masala, red chili powder, and salt. Cook 30 seconds—this blooms the spices and makes your kitchen smell like an Indian street market!
4. Load up the slow cooker: Transfer the spiced onion mixture (or raw onions + spices if skipping sauté) to your slow cooker. Add chickpeas, diced tomatoes, tomato paste, and vegetable broth/water. Give it a big, happy stir.
5. Set it and forget it: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. The chickpeas will become buttery-tender and the sauce thick and rich—your house will smell amazing!
6. Check and adjust: Around the end, taste the curry. Need more salt, heat, or tang? Add now! If too thick, stir in a splash of hot water or broth.
7. Make it wrap-ready: Use a potato masher to gently mash about ¼–⅓ of the chickpeas right in the pot—this creates a thicker, scoopable filling that stays put in wraps.
8. Finish with love: Stir in a big handful of chopped fresh cilantro for that fresh pop. Squeeze in juice from half a lemon to brighten everything up—taste and adjust seasoning one last time.
9. Serve street-food style: Warm your favorite wraps, naan, or tortillas. Pile in the chana masala, add extra cilantro, sliced onions, or yogurt if desired, then roll tightly.
10. Enjoy and repeat! Dig in while warm—the flavors are bold, comforting, and totally addictive. Save leftovers for easy lunches all week!

Notes

Gluten-free and vegan as written. Adjust spice levels to your preference—start mild and build up. This filling gets even tastier the next day!

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 163Total Fat 6gSaturated Fat 0gUnsaturated Fat 6gSodium 476mgCarbohydrates 23gFiber 7gSugar 5gProtein 7g

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

Recipe Tips and Tricks:

• For the best texture, use dried chickpeas soaked overnight instead of canned—they become incredibly creamy after slow cooking.
• Sauté the onion-ginger-garlic base first if you have 10 extra minutes; it builds deeper flavor, but skipping it still yields delicious results.
• Adjust heat by adding or reducing green chilies—taste midway and stir in more spices if needed.
• Mash about ¼ of the chickpeas at the end with a potato masher for a thicker, more wrap-friendly consistency.
• Add a splash of lemon juice or amchur powder right before serving to brighten the flavors.
• If the curry looks too thick, stir in a little hot water or veggie broth during the last hour.

Ingredients Notes:

Chickpeas form the hearty base—dried ones give superior texture and flavor compared to canned, but rinsed canned chickpeas work great for convenience. Tomatoes and tomato paste create the tangy, rich gravy that’s signature to chana masala.

Fresh ginger and garlic are non-negotiable for that punchy aroma; fresh always beats powdered here. Onions provide sweetness and body—use yellow or red for best results. Classic Indian spices like garam masala, turmeric, cumin, coriander, and chili powder deliver authentic warmth and color.

Chana masala spice blend (available in Indian stores) adds that special restaurant touch, but garam masala is a solid substitute. Fresh cilantro and lemon juice finish the dish with brightness and freshness. Everything is plant-based, affordable, and easy to find.

Variations and Substitutions:

Make it milder by skipping green chilies or using bell pepper instead. For extra veggies, toss in diced potatoes, spinach, or cauliflower during the last 1–2 hours. Use black chickpeas (kala chana) for a more traditional Punjabi twist.

If you don’t have chana masala blend, double the garam masala and add a pinch of amchur (dried mango powder) for tang. Coconut milk can be stirred in at the end for a creamier, South Indian-inspired version. Swap chickpeas for black beans or lentils for a different protein twist. For oil-free cooking, simply skip sautéing and dump everything in. Add paneer or tofu cubes for a non-vegan protein boost.

Storage Options:

Store cooled chana masala in an airtight container in the refrigerator for up to 5 days. It freezes beautifully—portion into freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or microwave with a splash of water to loosen the gravy.

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