Meet Alex Caspero
Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Vegan Slow Cooker Chana Masala. Chickpeas cooked in a fragrant, spiced tomato sauce. Make in the morning for dinner at night! Vegan and Gluten-Free.
This slow cooker chana masala recipe was first published in 2016 and updated in 2021.
Your favorite Indian take-out, made in the slow-cooker. Which, I’m convinced was invented by a woman. An incredible device that makes dinner happen while you are literally doing anything else? My busy-day-dream-come-true. While I work from home, I love the ability to assemble dinner in the morning so it’s ready the moment BL walks in the door.
Plus, I rely on my slow-cooker butter chickpeas recipe to get me through the cold months and it was only a matter of time before I created a masala version. As vegetarians, we rely on Indian (and Thai) take-out all. the. time. The truth is, we have two Indian restaurants within walking distance of our house, which makes it all too easy to pick up the phone on a night I’m feeling less-than-inspired to cook.
After years of forcing it, I’m so thankful that BL has finally embraced the cuisine. Now, we can bond over a love of chickpeas, ginger, and garam masala.
As easy and delicious as take-out is, I wanted to create an at-home version. Mostly for leftovers, which I could eat for days on end of this stuff.
Here’s what you’ll need:
Even though this recipe is made for the slow cooker, I recommend first sautéing the onion, ginger, and garlic in a saucepan over medium heat before adding to the slow cooker. And, while this might not make the dinner entirely effortless, it adds another layer of flavor that can’t be achieved in the slow-cooker alone. After all, that magical caramelizing of onions and garlic has to happen on the stove.
Then, stir in the chickpeas, tomato paste, and your favorite vegetable broth and let the entire thing simmer for hours in the slow cooker until you are ready to eat.
Honestly, I really love basmati rice and think it’s the perfect pairing for this masala. While I usually recommend brown rice for extra fiber and nutrients, I’m OK with using the white version in this dish.
Finally, the chickpeas. In my opinion, these provide enough protein and fiber. I know I’m a dietitian, but I really prefer the flavor of white rice to brown. Especially when mixed with a handful of cilantro, salt, pepper, and olive oil.
So, I hope you love this slow cooker chana masala as much as our family does!
Remember, if you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Slow Cooker Vegan Chana Masala. Chickpeas cooked in a fragrant, spiced tomato sauce. Make in the morning for dinner at night! Vegan and Gluten-Free.
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