Slow Cooker Chana Masala

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon fresh grated ginger
• Large onion (very finely chopped (you can use a food processor to finely chop it, if needed))
• 4 garlic cloves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 Thai chilis (red or green, diced (omit or reduce for mild version))
• 1/2 teaspoon turmeric
• 2 tablespoons chana masala seasoning
• 3 ounces tomato paste (roughly half a 6 ounce can)
• 2 15 ounce cans chickpeas, rinsed and drained
• 2 cups vegetable broth
• Chopped cilantro (for garnish)
• Basmati Rice (for serving)
• Naan (for serving)

Instructions

1. 1

   In a medium saucepan, heat the olive oil, ginger and onions over medium heat. Then, cook until onion is very browned and reduced, about 15 minutes. Next, stir in the garlic, salt, pepper, chilis, turmeric and chana masala seasoning. After that, cook another 2-3 minutes until chilis are soft and mixture is fragrant.

2. 2

   Pour the mixture into the base of a slow cooker along with the tomato paste, chickpeas and vegetable broth. Then, cook over low heat for 4-6 hours until thickened.

3. 3

   If you'd like a thinner sauce, thin with more vegetable broth.

4. 4

   Serve with rice and naan, garnish with cilantro.