Five-Ingredient Slow-Cooker Chickpea Tikka Masala
Serve this with a side of cauliflower rice, or long grain white rice such as basmati.
Prep Time10 minutes mins
Cook Time8 hours hrs
Total Time8 hours hrs 10 minutes mins
Course: Main Course
Cuisine: Indian
Servings: 6
Author: David Buckingham
- 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
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.