Slow Cooker Chana Masala

Ingredients

• 2 cans Chickpeas
• about 790 g Diced Tomatoes
• 1 large Onion
• 1 tbsp Ginger
• 3 cloves Garlic
• 1 tbsp Garam Masala
• 1 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 0.5 tsp Chili Powder
• 2 tbsp Vegetable Oil
• 1 tsp Salt
• 0.25 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Open the 2 cans of chickpeas and drain them, then rinse them under cold water.
2. 2Place a 25.4 cm skillet over medium-high heat (190.6°C / 190°C). Add the 2 tablespoons of vegetable oil and let it heat until it shimmers, about 1 minute.
3. 3Add the 1 large onion, chopped, to the hot skillet. Cook, stirring occasionally, until the onion is soft and golden brown, about 8 to 10 minutes.
4. 4Add the 1 tablespoon of ginger and 3 cloves of garlic, minced, to the skillet with the onions. Cook, stirring constantly, until fragrant, about 1 minute.
5. 5Transfer the cooked onion, ginger, and garlic mixture from the skillet into your slow cooker.
6. 6Add the 2 cans of chickpeas, the about 790 g of diced tomatoes, 1 tablespoon of garam masala, 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 0.5 teaspoon of chili powder, and 1 teaspoon of salt to the slow cooker.
7. 7Stir everything together well to make sure all the ingredients are combined.
8. 8Put the lid on the slow cooker. Cook on low for 4 hours or on high for 2 hours, until the chickpeas are tender and the sauce has thickened.
9. 9Chop the 0.25 cup of cilantro. Stir most of the chopped cilantro into the slow cooker just before serving, reserving some for garnish. Serve hot.

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