Slow Cooker Vegetarian Chickpea Tikka Masala
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.
Ingredients
- 2 cans canned chickpeas (garbanzo beans), drained, rinsed
- 2 cups crushed tomatoes
- 2 tbsp tomato paste
- 1 medium yellow onion, finely diced
- 4 cloves 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
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1
Add 2 cans drained, rinsed canned chickpeas (garbanzo beans), 2 cups crushed tomatoes, 2 tbsp tomato paste, 1 medium finely diced yellow onion, 4 cloves minced garlic cloves, and 1 tsp grated fresh ginger (or 1/2 tsp ground) to the slow cooker.
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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.
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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.
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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.
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5
Taste and adjust seasoning. Serve garnished with 1/4 cup chopped fresh cilantro over basmati rice or with naan.