SLOW COOKER CHANA MASALA

Slow Cooker Chana Masala image

Provided by quickbitechef

Categories Beans

Time 8h30m

Yield 4 serving(s)

Number Of Ingredients 17

ingredients for boiling chickpeas
2 (15 ounce) cans chickpeas, also known as garbanzo beans, drained and rinsed
1 bay leaf
2 inches cinnamon sticks
3 -4 cloves
3 black tea bags (no flavor)
ingredients for gravy
1 onion, finely chopped
4 garlic cloves, finely chopped
1 inch ginger, grated
1 cup tomato puree or 1 cup chopped tomato
2 teaspoons chana garam masala powder
1 teaspoon red chili powder, adjust this based on your taste
2 teaspoons coriander powder
1 teaspoon cumin seed
4 -5 tablespoons oil
salt, to taste

Steps:

Switch on your slow cooker at low for 8 hours.
In a pan boil 4-5 cups of water with tea bags, add chickpeas once the water is boiling along with bay leaf, cinnamon and cloves. Lower the heat and let the pan simmer for 10 minutes. Discard the tea bags.
In another pan, heat the oil and add cumin seeds. Once seeds crack, add onion and fry until light brown. Add garlic and ginger, fry for another 1-2 minutes. Add chana masala powder, chili powder, coriander powder and 1/4 cup water. Lower the heat to simmer and let the spices cook until oil seperates. Add tomato puree/chopped tomatoes at this stage and fry for another 4-5 minutes.
Transfer the above spice mix and chickpeas [along with water used for boiling] to your slow cooker. Add salt and give it a stir. Ensure your slow cooker has enough water to cook for 8 hours else the curry will burn and stick.
Garnish with chopped coriander leave, lemon wedges and some sliced onion. Serve hot with steamed rice.
I usually set it up at night and it's absolutely awesome waking up to wonderful aroma of the curry, lunch ready to be packed for office.
Don't have canned chickpeas? You can also cook this with dried chickpeas. Soak 2 cups of dried chickpeas for 7-8 hours in enough water. Pressure cook the chickpeas separately for 8-10 whistles or until soft and proceed with the recipe.