SLOW COOKER VEGAN CHANA MASALA

Slow Cooker Vegan Chana Masala image

Provided by Kare for Kitchen Treaty

Time 8h15m

Number Of Ingredients 13

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 cardamom pods (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 whole peeled tomatoes with juice
2 15-ounce cans chickpeas, drained
Toppings: Lemon wedges to squeeze over the top (cilantro, and/or plain yogurt (if not vegan))

Steps:

Place a large saute pan over medium heat. When hot, add the olive oil. Add the onions and cook, stirring occasionally, until translucent and golden, 7-8 minutes. Add the garlic and saute, stirring frequently, for one more minute. Add ginger, cardamom, cumin, garam masala, coriander, cayenne powder, and 3/4 teaspoon salt. Stir constantly for about 30 seconds to toast spices a bit. Pour in the tomatoes and stir, breaking up the tomatoes with a spoon and scraping the bottom of the pan to release any onion and spices stuck to the bottom.
Pour tomato and onion mixture into the slow cooker. Add chickpeas and stir gently to combine. Cook on low for 8 hours, or high for 3-4 hours. Taste and add additional salt if desired.
Scoop into bowls. Serve with a squeeze of lemon juice and plenty of cilantro leaves, and/or plain yogurt if you prefer.