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Slow Cooker Chana Masala

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!
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Prep Time 20 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 30 minutes
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.