Five-Ingredient Slow-Cooker Chickpea Tikka Masala
Serve this with a side of cauliflower rice, or long grain white rice such as basmati.
Servings: 6
Equipment
- Slow Cooker
Ingredients
- 32 oz canned chickpeas drained and rinsed
- 29 oz canned fire-roasted diced tomatoes
- 2 cups onion chopped
- 1 tbsp garam masala
- 1 tsp black pepper
- 1/2 tsp kosher salt
- 1 cup light unsweetened coconut milk
Instructions
- In a 4-6 quart slow cooker, combine chickpeas, tomatoes, onion, garam masala, black pepper, and salt. Cover pot and cook on low for 7 to 8 hours.
- Turn off slow cooker and wait for chickpeas and vegetables to stop boiling. Stir in coconut milk.
- Serving size: 1-1/4 cups.