Slow Cooker Chana Masala
  • 1large onion, finely diced2 cups
  • 3-4medium carrots, finely diced2 cups
  • 2cloves garlic, minced
  • 1-inchpiece fresh ginger, peeled and grated
  • 1tablespoon ground coriander
  • 2teaspoon ground cumin
  • 1teaspoon ground turmeric
  • 1teaspoon paprika
  • 1teaspoon garam masala
  • ½teaspoon salt
  • ¼teaspoon ground cayenne pepper
  • 1(28-ounce) can crushed tomatoes
  • 2(15-ounce) cans chickpeas, drained and rinsed
  • Juice and zest of ½ lemon
  • 2cups brown basmati ricecooked according to package directions
  • Plain greek yogurtfor topping
  1. Add onion, carrots, garlic, ginger, coriander, cumin, turmeric, paprika, garam masala, salt and cayenne to a 4–5-quart slow cooker. Add tomatoes and chickpeas; stir to combine.
  2. Cover and cook on low setting for 6–7 hours. Just before serving, stir in lemon juice and zest.
  3. Serve over cooked rice, and top with a dollop of plain Greek yogurt.
Recipe Notes
Nutrition Facts
Slow Cooker Chana Masala
Amount Per Serving
Calories 269 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Sodium 182mg 8%
Total Carbohydrates 50g 17%
Dietary Fiber 11g 44%
Sugars 10g
Protein 12g 24%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (¾ cup rice and about 1 cup chana masala): 269 cal, 3g fat (1g mono, 2g poly, 0g sat), 0mg chol, 182mg sodium, 50g carb (11g fiber, 10g sugars), 12g protein