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

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.

Questions

Can I make Slow Cooker Vegetarian Chickpea Tikka Masala dairy-free?

Yes. The dairy in this entry is 1 tbsp unsalted butter (or coconut oil). Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Slow Cooker Vegetarian Chickpea Tikka Masala keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Slow Cooker Vegetarian Chickpea Tikka Masala?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Keep the slow cooker between half and two-thirds full; the cook time stays roughly the same.

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