Slow Cooker Chana Masala

16 380 240
Ingredients Minutes Calories
Prep Cook Servings
20 min 6 h 6
Slow Cooker Chana Masala
Health Highlights


1/2 tsp Black pepper
1 tbsp Butter, unsalted
2 can (15oz) Chickpeas, canned, drained (drained, rinsed)
1 tsp Coriander, ground
2 tsp Cumin
1 can(s) (16 oz) Diced tomatoes, canned
2 tsp Garam masala
2 clove(s) Garlic (minced)
1 tbsp minced Ginger root
2 medium pepper(s) Jalapeno pepper (seeded, diced)
1 medium Lemon
2 tsp Paprika
1/2 tsp Salt
1 tsp Turmeric, ground
1/2 cup Vegetable stock/broth, low sodium
2 medium Yellow onion (diced)


Melt the butter in a large skillet over medium heat. Add the onions and cook for 10-12 minutes until translucent. Add the garlic, ginger, and jalapeños. Cook for 2-3 minutes until fragrant.

Add the coriander, cumin, paprika, garam masala, and turmeric. Cook for 30 seconds until fragrant.

Add the tomatoes and stir. Pour everything into the slow cooker along with the chickpeas, broth, salt, and pepper. Cook on low for 6 hours. Squeeze lemon juice in before serving.


Nutrition Facts

Per Portion

Calories 240
Calories from fat 66
Calories from saturated fat 14.9
Total Fat 7.3 g
Saturated Fat 1.7 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 2.3 g
Cholesterol 5.6 mg
Sodium 596 mg
Potassium 509 mg
Total Carbohydrate 38 g
Dietary Fiber 12.8 g
Sugars 8.0 g
Protein 11.7 g

Dietary servings

Per Portion

Fruit 0.2
Meat Alternative 0.8
Vegetables 2.3

Energy sources


Meal Type(s)