Slow Cooker Chana Masala melds tomatoes, chickpeas, garlic, and flavorful spices into an easy vegetarian stew that is totally swoonworthy.
We just got home from vacation, and returning to reality is proving to be more difficult than usual. Our first day back was spent putting things away and attempting to get caught up on laundry, but it turned out to be one of those times when the mess just moves and grows and here we are, 12 hours later, not much better off.
We’re fresh out of most food, but a grocery run was not in the cards. Thank goodness for pantry meals like this Slow Cooker Vegan Chana Masala! We are out of most everything, but we did have an onion, some garlic, spices, a can of tomatoes, and a couple of cans of chickpeas in the pantry. Done! Well … almost done. I did ask my guy to stop on the way home from work for the lemon and cilantro, which in my opinion is a must for this Crock Pot deliciousness.
Chana masala is a hearty chickpea curry with Indian roots. It can be made a number of ways, this version being one of the simplest I’ve seen – and most delicious I’ve tasted. I adapted it slightly from this Orangette perfection, making use of the slow cooker so that the amazing combination of flavors has even more time to mingle and make magic. Plus, any night is a good night when dinner’s ready without having to lift a finger after you get home, am I right?
I’m totally down with no-effort dinners in this post-vacation haze. Now if only the laundry would do itself.
Slow Cooker Chana Masala
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 3 medium cloves garlic (minced)
- 1 tablespoon fresh minced ginger (can substitute 1/2 teaspoon ground ginger)
- 3 cardamom pods (seeds removed and crushed (throw away the husks) (can substitute 1/4 teaspoon ground cardamom))
- 2 teaspoons ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 1/8 teaspoon cayenne powder
- 3/4 teaspoon kosher salt + more to taste (if desired)
- 1 28-ounce can whole peeled tomatoes with juice
- 2 15-ounce cans chickpeas, drained
- Toppings: Lemon wedges to squeeze over the top (cilantro, and/or plain yogurt (if not vegan))
Instructions
- Place a large saute pan over medium heat. When hot, add the olive oil. Add the onions and cook, stirring occasionally, until translucent and golden, 7-8 minutes. Add the garlic and saute, stirring frequently, for one more minute. Add ginger, cardamom, cumin, garam masala, coriander, cayenne powder, and 3/4 teaspoon salt. Stir constantly for about 30 seconds to toast spices a bit. Pour in the tomatoes and stir, breaking up the tomatoes with a spoon and scraping the bottom of the pan to release any onion and spices stuck to the bottom.
- Pour tomato and onion mixture into the slow cooker. Add chickpeas and stir gently to combine. Cook on low for 8 hours, or high for 3-4 hours. Taste and add additional salt if desired.
- Scoop into bowls. Serve with a squeeze of lemon juice and plenty of cilantro leaves, and/or plain yogurt if you prefer.
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, with a name like mine, I also try not to ask to speak to the manager.
How long should this take in the Instant Pot pressure cooker?
I have yet to try an Instant Pot so I can’t really say! If I do cave and get one, I’ll come back and update. 🙂
Set this up this morning. Came back to a wonderful smelling apartment but all the liquid dried up and the edges are burnt. Maybe mext time i’ll add a cup or two of some veggie stock…bummer.
Slow cookers can vary in how they cook, though the liquid should not evaporate like that. Is your lid sealed properly? Did you start with cooked beans?
How many does this serve?
Do you have the nutrition information?
About how many servings would you say this makes?
I’d say about four.
This recipe looks deceptively involved. I was preparing another chickpea dish in another slow cooker the day I made this, so I was able to measure and prep both at the same time. I did find that in my slow cooker (which is older), the dish took quite a bit longer to finish. I cooked it for four hours on high and then switched to low for two hours. The texture is delightful, and the bright spiciness is ideal to combat some yucky weather. What a wonderful, nutritious meal to batch-cook. We are a diabetes-and-Hashimoto’s household and love finding warming, healing recipes for the whole family to enjoy.
I am big fan of your Slow Cooker Red Lentil, Chickpea, & Coconut Soup, so last night I returned to your blog to look around some more. I found this Slow Cooker Chana Masala recipe and made it this morning. It’s fantastic! Never having made Chana Masala before I had modest expectations, plus I’m recovering from a sinus cold and I really wanted something kinda spicy to clear my sinuses. This recipe did the trick! It’s not super spicy by any means but the smidge of cayenne pepper was just enough. I highly recommend making this recipe as written–no modifications needed–and the squeeze of lemon and fresh cilantro are perfect add-ons too. I served it with homemade rosemary focaccia bread and it made for a great pairing. Thank you for your great soup recipes!
I’m so glad you liked this one too and I hope you’re feeling better!
Hi, Kare, this has quickly become one of my go-tos, as well! Thank you for the great recipe! Nicki