I’ve been receiving requests for Indian food recipes and this one requires no culinary expertise. The gravy drowning the chickpeas is light but full of spices making a totally mouthwatering experience. On a day that I was scheduled to work at the hospital and knew it was going to be a long day, I developed this recipe. There was a good chance that I would come home too late to fix my family a proper dinner and I would need to cure my own “hanger” (hungry+anger) with something savory and nourishing. Forget about grocery shopping while hungry; you don’t want to see me raid my own fridge and pantry! Before going to bed the night before, I threw the ingredients into my Crock Pot, and covered with the lid. Before I left for work in the morning, I hit ON. We served it with the Trader Joe’s Frozen Multigrain Blend with Vegetables (not perfect but ’emergency’ item I keep on hand) because I was out of whole wheat pita bread, rice, and quinoa. I had mine with plain yogurt. You do the best you can.
Slow Cooker Chana Masala (Indian chickpea curry)
Charlotte Veggie Original
GF, GRF, DF, NF
8 servings
Ingredients:
2 cans/cartons or 3 cups of unsalted chickpeas (also called garbanzo beans), rinsed and drained. You can also use chickpeas that were soaked overnight or for at least 6-8 hours
1 can fire roasted tomatoes
1 yellow onion, diced
2 cloves garlic, minced or crushed (optional)
3 half inch thick slices of ginger
1/4 tsp garam masala (really transforms Indian dishes)
1 tbsp curry powder (I just used the Trader Joe’s one)
1/2 tsp each: ground turmeric and paprika
1 tsp each: ground cumin, ground coriander, and salt
Black pepper to taste – about 1/4 tsp
1 tbsp coconut oil (unrefined and organic)
4-6 cups vegetable broth (You can also use water for part of it)
Directions:
Place all of the above in your slow cooker, give it a stir, cover, and cook for 6-8 hours on LOW or 4-6 hours on HIGH.
Carefully pick out ginger slices and dispose.
Serve with any type of bread, rice/barley/couscous, or quinoa as well as some plain yogurt.
Add cilantro and lime juice if desired.
I made this dish my niece who is vegan and loved it! I used less broth because I wanted it to be more hearty. Yum!
That’s awesome Kedi! Thank you so much for reporting back.
Just made this for our NewYears dinner. Delicious thanks for posting!!!
I’m so glad you liked it Carey!! Happy New Year