.svg)
Sign Up for new Healthy Recipes
Introduction
Chickpea curry, or chana masala, has been a beloved staple in Indian cuisine for centuries, cherished for its wholesome ingredients and bold flavors. This crockpot adaptation brings this classic dish into the modern kitchen, allowing busy home cooks to create authentic Indian flavors with minimal effort. The dish's origins can be traced back to the Punjab region, where chickpeas have been cultivated for over 7,000 years. By using a slow cooker, we're not only honoring the traditional low-and-slow cooking method but also infusing our homes with the irresistible aromas of Indian spices throughout the day. This recipe is perfect for those seeking a healthy, plant-based meal that doesn't compromise on taste or cultural authenticity.
Ingredients
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 cans (14.5 oz each) diced tomatoes
• 1 can (13.5 oz) full-fat coconut milk
• 2 tablespoons tomato paste
• 2 tablespoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 2 tablespoons vegetable oil
• 1 cinnamon stick
• 2 bay leaves
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup fresh cilantro, chopped (for garnish)
• 2 tablespoons fresh lemon juice
Step 1:
Heat vegetable oil in a large skillet over medium heat. Add diced onion and cook for 5 minutes until softened.
Step 2:
Add minced garlic and grated ginger to the skillet. Cook for 1-2 minutes until fragrant.
Step 3:
Stir in garam masala, cumin, coriander, turmeric, and cayenne pepper. Cook for 30 seconds to toast the spices.
Step 4:
Transfer the onion and spice mixture to the slow cooker.
Step 5:
Add drained chickpeas, diced tomatoes, coconut milk, tomato paste, cinnamon stick, bay leaves, salt, and black pepper to the slow cooker. Stir to combine.
Step 6:
Cover and cook on low for 6 hours, or on high for 3-4 hours, until the flavors have melded and the sauce has thickened.
Step 7:
Remove the cinnamon stick and bay leaves. Stir in lemon juice.
Step 8:
Taste and adjust seasoning if needed. Garnish with fresh cilantro before serving.
Q: Can I make this recipe without a slow cooker?
A: Yes, you can simmer it on the stovetop over low heat for about 1-1.5 hours, stirring occasionally and adding more liquid if needed.
Q: Is this recipe vegan?
A: Yes, as long as you ensure your garam masala doesn't contain any dairy ingredients.
Q: How can I make this dish less spicy?
A: Reduce or omit the cayenne pepper, and use a mild garam masala blend.
• For a creamier texture, you can use an immersion blender to partially puree the chickpeas after cooking.
• Adjust the spice level by increasing or decreasing the amount of cayenne pepper.
• For a vegan option, ensure your garam masala doesn't contain any dairy ingredients.
• If you prefer, you can use 3 cups of dried chickpeas, soaked overnight and cooked, instead of canned.
• This recipe is naturally gluten-free, but always check your spice blends to be sure.
• For a lighter version, you can substitute light coconut milk, though it will affect the richness of the dish.
Serve hot over basmati rice or with naan bread. Garnish with additional fresh cilantro if desired.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
Prepare the onion-spice mixture the night before and refrigerate to save time in the morning. Start the slow cooker before work for a ready-to-eat dinner.
- Toast the spices to enhance their flavors
- Don't skip the fresh ginger and garlic for authentic taste
- Adjust the consistency by adding more coconut milk if needed
For a spinach version, stir in 2 cups of fresh spinach leaves during the last 30 minutes of cooking. For a protein boost, add 1 cup of red lentils at the beginning of cooking.
Pair with a cold mango lassi or a light Indian lager beer. Serve with cucumber raita on the side for a cooling contrast.
This dish can be enjoyed year-round, but it's especially comforting in fall and winter months.
This recipe contains coconut milk. It may contain traces of nuts depending on the specific garam masala blend used. Always check ingredient labels for potential allergens.
