Slow Cooker Chana Masala

Ingredients

• 190 g (1 cup)dried chickpeas
• 590 ml (2½ cups)water
• 1 teaspoonginger and garlic paste
• 2bay leaves
• 3cloves
• 3black cardamom pods
• 2green cardamom pods
• 5–6peppercorns
• 1 teaspoonchole masala
• 1 teaspoonsalt
• 2 teaspoonsoil
• ½ teaspoonchopped ginger
• 1 smallred onion, chopped
• 2 mediumtomatoes, chopped
• ¼ teaspoonred chilli powder
• ¼ teaspoongaram masala
• ¼ teaspoonground cumin
• ¼ teaspoonchole masala
• To tastesalt
• 1 teaspooncrushed kasuri methi (dried fenugreek leaves)
• To garnishfresh coriander, chopped

Instructions

1. 1

   Load the cooker

   Put the chickpeas, 590 ml water, ginger and garlic paste, bay leaves, cloves, both types of cardamom, peppercorns, 1 teaspoon chole masala and 1 teaspoon salt in the slow cooker. Stir to combine.

2. 2

   Cook the chickpeas

   Slow cook for 8 hours.

3. 3

   Keep them warm

   Check that the chickpeas are soft, then keep them warm while you prepare the tempering.

4. 4

   Fry the ginger

   Heat the oil in a pan. When hot, add the chopped ginger and sauté for a few seconds, until it starts to turn light golden.

5. 5

   Cook the onion

   Add the chopped onion and cook for 2–3 minutes, until its raw smell has gone.

6. 6

   Soften the tomatoes

   Add the chopped tomatoes and salt, stir, and cook for 5 minutes.

7. 7

   Add the spices

   Stir in the red chilli powder, garam masala, chole masala and ground cumin.

8. 8

   Finish the masala

   Cook for another 6–7 minutes, until the tomatoes are well cooked and oil begins to separate at the edges. Add 1 tablespoon of water if needed to stop the spices burning.

9. 9

   Combine everything

   Transfer the cooked masala to the slow cooker. Add the kasuri methi and, if needed, 60 ml (¼ cup) water, then mix.

10. 10

    Cook once more

    Slow cook for a further 2 hours.

11. 11

    Garnish and serve

    Mix in the chopped coriander and serve with rice or bread of your choice.

What is chana masala?

Chana masala is an Indian chickpea curry seasoned with a mixture of spices. This version starts with chickpeas cooked slowly with whole spices, then adds an onion-and-tomato masala for a deeper, layered flavour.

The long, gentle cook softens the chickpeas, while the separate tempering lets the onion, tomatoes and ground spices develop before they are combined.

Nutrition and macros by portion

The nutrition label shows one serving as written: 242 calories, 9g protein, 37g carbs, 7g fat.

The chickpeas provide most of the carbohydrates and some of the protein, while the oil contributes much of the fat. Serve with a moderate portion of rice or bread and add a vegetable side to round out the plate.

The chickpea slow cook

Dried chickpeas: they go straight into the slow cooker with water and spices, without a soaking step in this method. Make sure they are tender after the first 8 hours before continuing.

Whole spices: bay leaves, cloves, cardamom and peppercorns infuse the cooking liquid as the chickpeas soften. The initial chole masala adds another layer of seasoning.

Building the tempering

Ginger and onion: briefly fry the ginger first, then cook the onion until its raw smell fades. This gives the masala a savoury base before the tomatoes go in.

Tomatoes and spices: cook the tomatoes until well softened, then stir in the ground spices. A splash of water can help prevent them catching while they cook.

Getting the texture right

Tender chickpeas: the chickpeas should be soft after the first slow-cooking stage. If they are still firm, they need more cooking before you add the masala.

Thick masala: look for well-cooked tomatoes and oil beginning to show at the sides of the pan. Add the optional water when combining only if the curry needs loosening.

Timing the stages

First cook: the chickpeas cook for 8 hours, making this stage convenient to start ahead. Keep them warm while you make the tempering.

Final cook: the combined curry goes back into the slow cooker for 2 hours. Add the coriander at the end so its fresh flavour remains distinct.

Choosing what to serve

Rice: serve the curry with rice to soak up its spiced cooking liquid. Plain rice makes a simple pairing that lets the chana masala take centre stage.

Bread: serve it with your preferred bread for scooping up the chickpeas and tomato masala. Add chopped coriander as a fresh garnish just before serving.

Recipe notes & tips

• Check the chickpeas for tenderness after the first 8-hour cook before proceeding.
• Keep the heat moderate when frying the ginger so it turns golden rather than burning.
• Stir the tomato mixture as it cooks, especially after adding the powdered spices.
• Add the optional water a little at a time to keep the finished curry as thick as you like.
• Taste the curry before serving and adjust the salt to your preference.

Variations

• More heat: increase the red chilli powder to suit your preference.
• Fresh ginger: add a little extra chopped ginger for a more pronounced ginger flavour.
• Extra tomato: add another chopped tomato for a looser, more tomato-forward masala.
• Rice pairing: serve with plain rice to catch the spiced sauce.
• Bread pairing: serve with your choice of bread for scooping.

Common mistakes to avoid

• Firm chickpeas: check for tenderness after the first cook and continue cooking if needed before adding the masala.
• Burnt ginger: add it to hot oil briefly and take care not to let it darken too far.
• Raw-tasting onion: cook it for the stated 2–3 minutes until its raw smell has gone.
• Spices catching: stir the tomato mixture and add up to 1 tablespoon of water if it looks at risk of burning.
• Watery curry: add the 60 ml water only if required when combining the masala and chickpeas.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in a pan or microwave until piping hot, adding a splash of water if the curry has thickened.

Frequently asked questions