Ingredients for Chana Masala In The Slow Cooker
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How to Make Chana Masala In The Slow Cooker
- In a large skillet or pot, heat olive oil over medium heat. Add chopped onions and sauté until softened, about 5 minutes.
- Add minced garlic and ginger and cook for another minute until fragrant.
- Stir in garam masala, turmeric, cumin, cayenne pepper, and coriander powder. Cook for 30 seconds, stirring constantly, until fragrant.
- Add diced tomatoes (undrained) and vegetable broth. Bring to a simmer.
- Transfer the mixture to your slow cooker. Add drained and rinsed chickpeas.
- Season with salt and pepper to taste.
- Cook on low for 6-8 hours or high for 3-4 hours, or until the chickpeas are tender and the sauce has thickened.
- Before serving, stir in chopped cilantro. Taste and adjust seasonings as needed.
- Serve hot with rice, naan bread, or your favorite sides. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
32g
Fat
1g
Carbs
15g