SLOW COOKER CHANA MASALA WITH SPAGHETTI SQUASH

Slow Cooker Chana Masala with Spaghetti Squash image

Chickpeas simmered with tomatoes and Indian spices, scooped over tender spaghetti squash for a complete meal. The best part? All of it - even the squash - all cooks together in the Crock Pot! So easy.

Provided by Kare for Kitchen Treaty

Time 8h30m

Number Of Ingredients 18

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Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced
3 medium cloves 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) (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)
Lemon wedges to squeeze over the top
Cilantro
Plain yogurt, vegan yogurt, or vegan sour cream
5 quart or larger slow cooker
1 sheet of parchment paper ((optional))

Steps:

Set a large skillet over medium heat. When hot, add the oil. Add the onions and cook, stirring occasionally, until tender, about 5 minutes.
Stir in the garlic, ginger, cardamom, cumin, coriander, garam masala, cayenne powder, and salt. Cook, stirring, for one more minute.
Reduce the heat to low and add the tomatoes. Cook, stirring, until all of the spices have lifted from the bottom of the pan. Pour into the slow cooker.
Add the chickpeas. Stir to combine.
Lay the parchment paper over the top of the chana masala mixture, taking care to make sure the paper stays inside the slow cooker. You can skip this step. I like it because it helps keep the two separated a bit. Lay the spaghetti squash on top of the parchment paper (or chana masala), cut side down.
Cook on low for about 8 hours, until the squash is fork-tender.
Remove 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.

Nutrition Facts : ServingSize 2 cups, Calories 353 kcal, Sugar 15 g, Sodium 635 mg, Fat 12 g, SaturatedFat 2 g, Carbohydrate 55 g, Fiber 14 g, Protein 13 g