• 1 large onion, finely diced (2 cups)
  • 3-4 medium carrots, finely diced (2 cups)
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, peeled and grated
  • 1 tablespoon ground coriander
  • 2 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1 teaspoon garam masala
  • ½ teaspoon salt
  • ¼ teaspoon ground cayenne pepper
  • 1 (28-ounce) can crushed tomatoes
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • Juice and zest of ½ lemon
  • 2 cups brown basmati rice (cooked according to package directions)
  • Plain greek yogurt (for topping)

Slow Cooker Chana Masala

Amy Palanjian
  • Serves: 8 people
  • Calories per serving: 269

To store for lunch: Portion rice and chickpea mixture into single-serving storage containers, and cool in the fridge. Or freeze for up to 2 months, and place in the fridge the night before you plan to bring it for lunch. Reheat for lunches during the week by warming in a microwave for 60–90 seconds. Top with a dollop of Greek yogurt before serving.

  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.

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

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