Slow Cooker Vegetarian Chickpea Tikka Masala

Name: Slow Cooker Vegetarian Chickpea Tikka Masala
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cans chickpeas (garbanzo beans, 15 oz), drained, rinsed; 2 cups crushed tomatoes; 2 tbsp tomato paste; 1 medium yellow onion, finely diced; 4 garlic cloves, minced; 1 tsp fresh ginger (or 1/2 tsp ground), grated; 2 tsp garam masala; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp ground turmeric; 1/4 tsp cayenne pepper; 1 tsp salt; 1/2 cup heavy cream (or full-fat coconut cream); 1 tbsp unsalted butter (or coconut oil); 1/4 cup fresh cilantro, chopped

Tender chickpeas simmered low and slow in a richly spiced tomato-cream sauce with fragrant garam masala and warming ginger. Serve over basmati rice for a satisfying, hands-off weeknight dinner.

375 minEasyServes 4360 cal/serving

IndianDinnerSlow CookerVegetarianHigh FiberPork-Free

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Ingredients

2 cans chickpeas (garbanzo beans, 15 oz), drained, rinsed
2 cups crushed tomatoes
2 tbsp tomato paste
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tsp fresh ginger (or 1/2 tsp ground), grated
2 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
1 tsp salt
1/2 cup heavy cream (or full-fat coconut cream)
1 tbsp unsalted butter (or coconut oil)
1/4 cup fresh cilantro, chopped

Instructions

1

Add 2 cans drained, rinsed chickpeas (garbanzo beans, 15 oz), 2 cups crushed tomatoes, 2 tbsp tomato paste, 1 medium finely diced yellow onion, 4 minced garlic cloves, and 1 tsp grated fresh ginger (or 1/2 tsp ground) to the slow cooker.
2

Stir in 2 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, 1/4 tsp cayenne pepper, and 1 tsp salt until well combined.
3

Add 1 tbsp unsalted butter (or coconut oil) on top. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the sauce is thick and the flavors have melded.
4

Stir in 1/2 cup heavy cream (or full-fat coconut cream), replace the lid, and cook on HIGH for 10 more minutes until warmed through.
5

Taste and adjust seasoning. Serve garnished with 1/4 cup chopped fresh cilantro over basmati rice or with naan.

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Questions

How much time should I plan for Slow Cooker Vegetarian Chickpea Tikka Masala?

As written, 375 minutes: 15 of prep and 360 of cooking. The longest single stretch is step 3 (6 hours): "Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the sauce is thick and the flavors have melded."

How do I know when Slow Cooker Vegetarian Chickpea Tikka Masala is done?

Go by the cues in the method rather than the clock. Step 3: cook until the sauce is thick and the flavors have melded. Step 4: cook until warmed through.

Is there a substitute for garam masala in Slow Cooker Vegetarian Chickpea Tikka Masala?

The entry for Slow Cooker Vegetarian Chickpea Tikka Masala calls for 2 tsp garam masala. In its place: Mix two parts each of ground cumin and coriander with one part each of black pepper, cinnamon and cardamom. Curry powder is a different blend but works in a pinch.

Can I use dried beans instead of canned in Slow Cooker Vegetarian Chickpea Tikka Masala?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Slow Cooker Vegetarian Chickpea Tikka Masala uses 2 cans chickpeas (garbanzo beans, 15 oz), drained, rinsed.

Can I make Slow Cooker Vegetarian Chickpea Tikka Masala less spicy?

Yes. The heat in Slow Cooker Vegetarian Chickpea Tikka Masala comes from 1/4 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes.

Is Slow Cooker Vegetarian Chickpea Tikka Masala vegan?

No, though it is vegetarian. What keeps it from vegan is 1 tbsp unsalted butter (or coconut oil). For fully plant-based entries, see the vegan dinner collection.

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