Slow Cooker Chana Masala

14 370 143
Ingredients Minutes Calories
Prep Cook Servings
10 min 6 h 10
Slow Cooker Chana Masala
Health Highlights


2 leaf Bay leaf
1 tsp Cayenne pepper (to taste)
1 tsp Chaat masala
2 can (15oz) Chickpeas, canned, drained (drained, rinsed)
1/4 cup Cilantro (coriander) (chopped)
1/2 tsp Cumin
4 clove(s) Garlic
1 piece, 1-inch Ginger root (chopped)
1 tsp Paprika
1 dash Salt (to taste)
2 large Tomato (diced)
2 tbsp Tomato paste, canned
1 medium Yellow onion (diced)
2 potato Yukon Gold potato (diced)


Puree the onions, tomatoes, garlic and ginger. Drain and rinse chickpeas.

Place in the crock pot along with the rest of the ingredients, except the salt and the coriander leaves.

Add 3 cups water and set the slow cooker on high (it is important to set this on high to ensure the raw ingredients like the onions and tomatoes cook thoroughly). Add more water if the mixture dries up.

Let the chana masala cook for six hours. Check occasionally and add water if needed.

After six hours, add salt and coriander leaves and mix well.

Serve with rice or rotis.

Nutrition Facts

Per Portion

Calories 143
Calories from fat 26.8
Calories from saturated fat 2.1
Total Fat 3.0 g
Saturated Fat 0.2 g
Trans Fat 0
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 0.5 g
Cholesterol 0
Sodium 205 mg
Potassium 356 mg
Total Carbohydrate 25.3 g
Dietary Fiber 6.8 g
Sugars 5.4 g
Protein 7.1 g

Dietary servings

Per Portion

Meat Alternative 0.5
Vegetables 1.5

Energy sources


Meal Type(s)