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Slow-Cooker Chana Masala

  • Prep 20 min
  • Total 4 hr 20 min
  • Ingredients 13
  • Servings 6

Ingredients

Chana Masala

1
can (28 oz) crushed tomatoes, undrained
2
cans (19 oz each) chick peas (garbanzo beans), drained, rinsed
1
tablespoon olive oil
2
cups chopped onions (2 large)
1/2
teaspoon salt
1
jalapeño chile, diced
1
tablespoon grated gingerroot
2
tablespoons curry powder
2
teaspoons paprika
1
teaspoon garam masala
1/4
teaspoon ground red pepper (cayenne)
1
lime, cut into 6 wedges

Serve With, If Desired

Hot cooked basmati rice or naan

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
Calories from Fat
60
% Daily Value
Total Fat
7g
10%
Saturated Fat
1/2g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
680mg
28%
Potassium
550mg
16%
Total Carbohydrate
44g
15%
Dietary Fiber
12g
47%
Sugars
6g
Protein
11g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Stir 3 cups baby spinach leaves into the Chana Masala after it is finished cooking. Cover; cook 10 minutes longer or until spinach is wilted.

Come home to dinner! Have this easy twist on the traditional Indian dish, Chana Masala, waiting for you when you walk in the door.

Basmati is the traditional rice served with Chana Masala; however, feel free to use your favorite rice. If you are in a time crunch, look for bags of frozen cooked rice in the frozen vegetable section of your grocery store.

The spice level of this dish will depend on the size and spice level of your jalapeño chile. If you really like things spicy, increase ground red pepper to 1/2 teaspoon.

Directions

  • 1 Spray 3 1/2- to 4-quart slow cooker with cooking spray. Add tomatoes and garbanzo beans to slow cooker.
  • 2 In 10-inch skillet, heat oil over medium heat. Add onions; cook until onions begin to soften. Add salt, jalapeño chile and gingerroot. Cook 1 minute. Stir in curry powder, paprika, garam masala and red pepper until fragrant and spices begin to brown. Add spice mixture to slow cooker.
  • 3 Add 3 tablespoons water to same skillet; beat with whisk to remove all spices and browned bits left in pan; add to slow cooker. Stir. Cover; cook on Low heat setting 4 to 6 hours or on High heat setting 2 to 3 hours.
  • 4 Serve with lime wedge and rice.

Come home to dinner! Have this easy twist on the traditional Indian dish, Chana Masala, waiting for you when you walk in the door.

Rate and Comment

Come home to dinner! Have this easy twist on the traditional Indian dish, Chana Masala, waiting for you when you walk in the door.