Slow Cooker Chana Masala

Time

Prep 30 min · Cook 480 min · 510 min total

Difficulty

hard

1. 1

   Switch on your slow cooker at low for 8 hours. In a pan boil 4-5 cups of water with tea bags, add chickpeas once the water is boiling along with bay leaf, cinnamon and cloves. Lower the heat and let the pan simmer for 10 minutes. Discard the tea bags.

2. 2

   In another pan, heat the oil and add cumin seeds. Once seeds crack, add onion and fry until light brown. Add garlic and ginger, fry for another 1-2 minutes. Add chana masala powder, chili powder, coriander powder and 1/4 cup water. Lower the heat to simmer and let the spices cook until oil seperates. Add tomato puree/chopped tomatoes at this stage and fry for another 4-5 minutes.

3. 3

   Transfer the above spice mix and chickpeas [along with water used for boiling] to your slow cooker. Add salt and give it a stir. Ensure your slow cooker has enough water to cook for 8 hours else the curry will burn and stick.

   480 min
4. 4

   Garnish with chopped coriander leave, lemon wedges and some sliced onion. Serve hot with steamed rice.

5. 5

   Don't have canned chickpeas? You can also cook this with dried chickpeas. Soak 2 cups of dried chickpeas for 7-8 hours in enough water. Pressure cook the chickpeas separately for 8-10 whistles or until soft and proceed with the recipe.

   480 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.