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 

Ingredients

• 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

Directions

• *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,

~L