Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. 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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(45 comments) leave a comment
This is a really good recipe. I added additional Indian spices that I had on hand and also added cubed medium firm tofu (high protein/low carb). I’ll definitely make this again.
Made this today whole family enjoyed and simple expected thicker, any ideas, more tomato paste, less broth??
I made this as a dump freezer meal, so without precooking to just dump in the slow cooker 6hrs on low and it worked out well! I’m sure it looses some depth but so easy.
I just tried this recipe and it was so delicious. Thanks for sharing!
I just made this and it is lovely! I used chicken stock instead of vegetable because I did not have any but will see if I can start to stock that too. It is a wonderful budget stretcher and on top of that is full of fibre and so good for you, thank you!
Thank you for sharing a great recipe! I swapped Thai chilis for a can of diced tomatoes with green chilis and it still turned out delicious. Also, I used dried chickpeas that had been soaked overnight and simmered for 1 hour prior to adding them to the crockpot, which I set to low for 7 hours; the chickpeas are nice and meaty. I made my own garam masala which I highly recommend for anyone willing to take the 5+ minutes to make it. Thank you again for sharing a great recipe!
Trying to prep meals as a soon to be momma! How would I make this ahead of time to freeze? Cook the onions and everything? Thanks!
Hi Jen- congrats! Yes, I’d cook it as is, then let cool and freeze. I’ve popped this one in the freezer when I have extras and it thaws/reheats well. Just might need to add a little broth as you warm it.
I made this last night and it tasted amazing. I cooked it on high heat tho and it came out kinda watery. Is it because I used high heat ? I cooked it 4 hours.
I don’t think you can say that the prep time is 10 minutes when you have to cook the onions for at least 15 minutes in step 1. Other than that, absolutely delicious!
This is my second time making this recipe and i LOVE IT!!!! This time around i have fresh ginger and im using purple onion instead of white, i think its going to taste even better then the last time! thank you for this recipe , taste very authentic
So glad to hear!
How long should I cook this on the stovetop and in an instant pot? I don’t have a slow-cooker and my instant pot acts up sometimes so it would be nice to know how to cook this dish using both. Thanks!