Slow cooker chana masala


  • Prep Time10 mins
  • Total Time4 hrs 10 mins
  • Makes4-6 servings
Slow cooker chana masala

Photo, Erik Putz.

This simple chickpea curry assembles quickly and results in a flavourful, inexpensive meal that provides a complete protein.


  • 2 540-ml cans chickpeas, drained and rinsed

  • 400-ml can coconut milk

  • 1 onion, finely chopped

  • 2 tomatoes, chopped

  • 1 jalapeño, seeded and finely chopped

  • 2-3 garlic cloves, crushed

  • 2 tsp fresh ginger

  • 1 tsp chili powder

  • 1 tsp garam masala


  • Combine all ingredients in a 4- to 6-quart slow cooker. Cover and cook on low for 4 to 6 hr or until bubbling and stew-like.

Kitchen tip: In place of the coconut milk, you can use 1½ cups chicken or vegetable stock.

Recipe by: Best of Bridge

Originally published in the Today’s Parent March + April 2017 issue. Photo by Erik Putz.