Make This Slow Cooker Chana Masala Recipe Now, Have It For Dinner Later

Traditional Slow Cooker Chana Masala

Ingredients:

• 1 tablespoon avocado oil
• 1 large yellow onion, finely diced
• 2 tablespoons ginger paste OR 1 small knob fresh ginger, grated
• 4 garlic cloves, minced
• 1/2 teaspoon pink salt
• 1 teaspoon garam masala
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1/4 teaspoon turmeric powder
• 1/2 cup water
• 14 ounces crushed tomatoes or tomato puree
• 62 ounces canned chickpeas, drained and rinsed

To Serve:

• Basmati rice
• Cilantro
• Limes
• Yogurt
• Naan

Directions:

1. In a large pan, heat the oil over medium-high heat. Add in onion and sauté until softened and lightly golden brown. Add in the ginger and garlic and continue cooking for 2 minutes until fragrant.
2. Add the salt and spices and continue stirring and cooking until the spices are fragrant and mixture is slightly thickening up. Add in chopped serrano chili if you feel adventurous.
3. Add in water to deglaze the pan. Pour the mixture into a blender along with the crushed tomatoes and blend to make a smooth, creamy sauce.
4. Pour the sauce into a slow cooker and add in drained chickpeas. Stir to combine, adding any salt or seasoning, to taste.
5. Set slow cooker to low and cook for 6 hours. Serve with basmati rice, cilantro, lime, yogurt, or naan.