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Tuesday, March 20, 2012

Slow Cooker Chana Masala

True story: I found chana masala by accident.  We went out to get some Indian for dinner, and I was at a complete loss.  My go-to Indian food was always chicken masala, I loved it (and miss it a little) and being a ordering scaredy cat, I had no idea what to get.  I am that annoying person that takes forever to make up their mind, and am then plagued by extreme guilt after ordering... So when we were ordering I told my waiter that I am vegan and left my fate in his hands - he chose a chana masala for me.  I fell in love.  This morning I was brave enough to tackle my own version, well my crock pot was at least.  I was greeted with a nice hot dinner and a yummy smelling house when I got home today, I love my crock pot!

Oh!  There's no funky processed foods in here either ;)

Slow Cooker Chana Masala 

  • 2 cups dried chick peas (or 2 16 oz cans, although I *highly* recommend using dried!)
  • 4 cups water 
  • 1 onion - chopped
  • 28 oz can diced tomatoes
  • 6 oz can tomato paste
  • 3 tsp garam masala
  • 2 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp cayenne (you can cut back if you don't like heat)
  • 1/2 tsp ground coriander
  • 1/2 tsp turmeric 
  • salt to taste
  • *THE NIGHT BEFORE* place chick peas and water in crock pot - put on low and get a good night's sleep ;) (skip this step if using canned chick peas)

  • Wake up to plump beautiful & delicious chick peas - sorry canned but I'm over you
  • Dump the rest of the ingredients in

  • Give a stir 
  • Cook on low for at least 8 hours
  • Come home serve over brown rice, throw in some warmed naan for good measure!

  • Enjoy!
Peas & Love,

1 comment:

  1. Are the 4 cups of water just to soak the chick peas or should I add it to the slow cooker?