Slow Cooked Chana Masala


by Kitchen Treaty

A classic Indian chickpea curry, crock pot style! Super easy and full of flavours - you'll want this dish on constant rotation in your kitchen!

Prep Time: 15 minutes

Cook Time: 8 hours

Yield: 3 - 5


  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 medium cloves garlic, minced
  • 1 tablespoon fresh minced ginger or 1/2 tsp of ground ginger
  • cardamom pods, seeds removed and crushed (throw away the husks) or 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 rock salt + more to taste, if desired
  • 1 can whole peeled tomatoes
  • 2 cans chickpeas, drained
  • Toppings: Lemon wedges to squeeze over the top, cilantro, and/or plain yogurt

1. 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. 2. Add the garlic and saute, stirring frequently. 3. 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. 4. Pour in the tomatoes and stir, breaking up the tomatoes with a spoon. 5. 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. 6. Taste and add additional salt if desired. Serve with a squeeze of lemon juice and plenty of cilantro leaves, and/or plain yogurt if you prefer.