Large onion, very finely chopped (you can use a food processor to finely chop it, if needed)
4 garlic cloves, minced into a paste (mince garlic cloves with a microplane, then use the back of your knife to press into a paste)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 Thai chilis (red or green), diced (omit or reduce for mild version)
1/2 teaspoon turmeric
2 tablespoonschana masala seasoning (or garam masala if you can’t find chana)
3ounces tomato paste (roughly half a 6 ounce can)
2 (15 ounce) cans chickpeas, rinsed and drained
2cups vegetable broth
Chopped cilantro, for garnish
Basmati Rice, for serving
Naan, for serving
First, in a medium saucepan, heat the olive oil, ginger and onions over medium heat. Then, cook until onion is very browned and reduced, about 15 minutes. Next, stir in the garlic, salt, pepper, chilis, turmeric and chana masala seasoning. After that, cook another 2-3 minutes until chilis are soft and mixture is fragrant.
Next, pour the mixture into the base of a slow cooker along with the tomato paste, chickpeas and vegetable broth. Then, cook over low heat for 4-6 hours until thickened.
Note, if you’d like a thinner sauce, thin with more vegetable broth.
Finally, serve with rice and naan, garnish with cilantro.