Slow Cooker Chana Masala

There’s something incredibly comforting about a bowl of Slow Cooker Chana Masala. I remember the first time I made it; the aroma of spices filled my kitchen, instantly transporting me to a vibrant Indian market. It’s one of those dishes that embraces you with warmth and spice, perfect for those chilly fall evenings. The combination of tender chickpeas, rich tomatoes, and warm spices creates a symphony of flavors that dance on your palate. Using the slow cooker makes it even better, allowing the flavors to deepen and meld beautifully over time. Whether it’s a cozy weeknight dinner or a gathering with friends, this dish never fails to impress. It’s not just food; it’s an experience that brings people together around the table, creating memories with every bite. Trust me, once you’ve tried this Slow Cooker Chana Masala, you’ll be hooked and eager to share it with everyone you know.

Essential Ingredients for Slow Cooker Chana Masala

The ingredients in this dish are carefully chosen, each playing a crucial role in creating a rich and flavorful experience. The combination of chickpeas, aromatic spices, and spaghetti squash not only provides excellent taste but also packs a nutritional punch. Let’s dive into the essential components that make this dish so special.

• 2 tablespoons olive oil: This healthy fat is essential for sautéing the onions, providing a rich base flavor.
• 1 medium yellow onion, diced: A staple in many dishes, the onion adds sweetness and depth to the flavor profile.
• 3 medium cloves garlic, minced: Contributes a wonderful aroma and enhances the overall flavor with its robust taste.
• 1 tablespoon fresh minced ginger: This adds a zesty kick and a warm flavor that complements the other spices.
• 3 pods cardamom, seeds removed and crushed: Offers a unique, sweet-spicy flavor that’s characteristic of many Indian dishes.
• 2 teaspoons ground cumin: This spice adds an earthy, nutty flavor essential for any curry.
• 1 teaspoon garam masala: A blend of spices that brings warmth and complexity to the dish.
• ½ teaspoon ground coriander: Adds a citrusy note that brightens the flavors.
• ⅛ teaspoon cayenne powder: For those who like a little heat in their meals!
• ¾ teaspoon kosher salt: Enhances all the flavors within the dish.
• 1 (28-ounce) can diced tomatoes with juice: Provides acidity and moisture that balance the dish perfectly.
• 2 (15-ounce) cans chickpeas, drained: The star of the dish, these legumes make it hearty and filling.
• 1 medium spaghetti squash (about 3 pounds), halved, with seeds scooped and discarded: The perfect vessel for soaking up the chana masala.
• Lemon wedges: To squeeze over the top, adding a fresh, zesty finish.
• Cilantro: As a garnish, it adds freshness and a pop of color.
• Plain yogurt, vegan yogurt, or vegan sour cream: Optional toppings for creaminess and tang.
• 5 quart or larger slow cooker: Essential equipment for cooking this dish to perfection.
• 1 sheet of parchment paper (optional): Helps keep the squash and chana masala distinct while cooking.

Step by Step Instructions for Slow Cooker Chana Masala

Making Slow Cooker Chana Masala is a simple and rewarding process. With just a few steps, you’ll be on your way to a delicious meal. Let’s get started!

1. Set a large skillet over medium heat. As the pan warms up, add the olive oil. When the oil is shimmering, it’s time to add the diced onion.
2. Add the onion and cook, stirring occasionally, until it becomes tender and translucent, about five minutes. The goal is to soften it without browning.
3. Now, stir in the minced garlic and ginger. The aroma will start to fill your kitchen. Cook for an additional minute to let those flavors meld together.
4. Next, add the crushed cardamom, ground cumin, garam masala, ground coriander, cayenne powder, and kosher salt. Stir everything together and allow the spices to toast for about a minute.
5. Reduce the heat to low and pour in the diced tomatoes along with their juices. Stir gently, ensuring all the spices lift off the bottom of the pan.
6. Now it’s time to transfer this fragrant mixture into your slow cooker. Pour it in, spreading it out evenly.
7. Add the drained chickpeas to the slow cooker. Using a spatula, stir everything together, ensuring the chickpeas are well coated with the spiced tomato mixture.
8. Lay the optional sheet of parchment paper over the chana masala mixture. This helps keep the spaghetti squash from sticking. Place the halved spaghetti squash cut side down on top of the parchment or directly over the chana masala.
9. Cover the slow cooker and cook on low for about eight hours. You’ll know it’s done when the spaghetti squash is fork-tender.
10. Once cooked, carefully remove the spaghetti squash from the slow cooker. Let it cool for a few minutes until you can handle it. Using a fork, scrape the flesh into strands and place it on plates.
11. Pile the chana masala on top of the spaghetti squash. Top with fresh cilantro and a squeeze of fresh lemon. If you enjoy dairy, you can also add a dollop of plain yogurt for extra creaminess.

Expert Tips about Slow Cooker Chana Masala

As you dive into making Slow Cooker Chana Masala, here are some expert tips to ensure you get the best results:

• Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. The flavors actually deepen over time, making it even better!
• Freezing: You can freeze the chana masala for up to three months. Just make sure to cool it completely before transferring it to freezer-safe containers.
• Pairing: This dish pairs wonderfully with naan, rice, or a side salad. Each element complements the rich flavors beautifully.
• Serving Size: Adjust the serving size based on your crowd. This recipe makes a generous amount and is perfect for meal prep.
• Fresh Herbs: Adding fresh herbs like mint or additional cilantro can elevate the freshness and flavor of the dish.
• Garnishes: Consider toppings like avocado or chopped peanuts for added texture and flavor.

Serving Suggestions

When it comes to serving the Slow Cooker Chana Masala, the possibilities are endless! Here are some great ideas:

• Over Rice: Serve it over fluffy basmati or jasmine rice to soak up all the delicious sauce.
• With Naan: Pair with warm naan bread for a delightful dipping experience.
• As a Bowl: Create a cozy bowl by adding greens like spinach or kale at the bottom, then top with the chana masala.
• On a Buffet: This dish is perfect for serving at gatherings. Set it up as part of a buffet alongside various sides.
• For Meal Prep: Portion it out for a week’s worth of lunches. It holds up well in the refrigerator and tastes fantastic reheated.
• Seasonal Pairing: In the fall, enjoy this dish with roasted vegetables or pumpkin for a seasonal twist.

FAQ

Conclusion

The Slow Cooker Chana Masala is more than just a meal; it’s a comforting embrace on a busy day. The combination of rich flavors and hearty ingredients will warm your soul and fill your belly. I invite you to give this recipe a try; it’s simple, satisfying, and perfect for sharing with loved ones. You won’t regret bringing this delightful dish into your kitchen!

Slow Cooker Chana Masala

The ultimate comfort food, Slow Cooker Chana Masala is a rich, flavorful dish that seamlessly blends chickpeas with a medley of spices. This easy weeknight dinner is perfect for the fall season, providing warmth and satisfaction. Try it tonight for a delicious meal that will leave everyone asking for more!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 8 hours hrs 10 minutes mins

Total Time 8 hours hrs 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Indian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 medium garlic, minced
• 1 tablespoon fresh minced ginger can substitute 1/2 teaspoon ground ginger
• 3 pods cardamom, seeds removed and crushed throw away the husks and can substitute 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 kosher salt + more to taste if desired
• 1 28-ounce can diced tomatoes with juice
• 2 15-ounce cans chickpeas, drained
• 1 medium spaghetti squash (about 3 pounds), halved, with seeds scooped and discarded
• 1 Lemon wedges to squeeze over the top
• 1 Cilantro
• 1 Plain yogurt, vegan yogurt, or vegan sour cream
• 1 5 quart or larger slow cooker
• 1 sheet of parchment paper (optional)

Equipment

• Slow Cooker
• Skillet
• Frying Pan
• Wooden Spoon
• Cutting Board
• Mixing Bowl

Method

 

1. Set a large skillet over medium heat. When hot, add the olive oil. Add the onion and cook, stirring occasionally, until tender, about 5 minutes.
2. Stir in the garlic, ginger, cardamom, cumin, coriander, garam masala, cayenne powder, and kosher salt. Cook, stirring, for one more minute.
3. Reduce the heat to low and add the diced tomatoes. Cook, stirring, until all of the spices have lifted from the bottom of the pan. Pour into the slow cooker.
4. Add the chickpeas. Stir to combine.
5. Lay the parchment paper over the top of the chana masala mixture, taking care to make sure the paper stays inside the slow cooker. Lay the spaghetti squash on top of the parchment paper (or chana masala), cut side down.
6. Cook on low for about 8 hours, until the spaghetti squash is fork-tender.
7. Remove spaghetti squash from slow cooker and let cool enough to handle. Scrape squash onto plates and pile with chana masala. Top with cilantro and a squeeze of lemon. If you eat dairy, you can also add a bit of plain yogurt if you like.

Notes

Extra tips or suggestions here.

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Meet Blaire Holloway

Taking traditional feast recipes and giving them a modern, vibrant twist is what drives me. I want to keep your menu exciting and fresh. I handled the cooking and photography for this recipe, working to bridge the gap between classic comfort and contemporary flavor for your table.