Slow cooker Chana Masala – tender chickpeas simmered slowly with warm spices for an aromatic, comforting dish that pairs beautifully with rice or naan.
With the clocks changing and the evenings drawing in, it’s the perfect season to bring out the slow cooker. This is my first slow cooker recipe on the blog, and I couldn’t think of a better classic to start with than Chana Masala. Slow cooking raw chickpeas with whole spices overnight builds deep, layered flavor you won’t get from a quick stovetop version.
I don’t use a traditional slow cooker – I use my Instant Pot’s slow cooker setting, and it’s become indispensable. The convenience of setting everything up and letting it cook while you sleep is unbeatable. For this recipe, there is one extra step done on the stovetop: the tempering (tadka). I slow cook chickpeas with whole spices, then make a simple onion-tomato masala separately and mix it into the cooked chickpeas. You could combine everything in the slow cooker, but tadka adds a finishing depth that’s essential in many Indian dishes. It only takes an extra 15 minutes, and the result is worth it.
This version uses oil instead of ghee, so it’s vegan and naturally gluten-free. It’s also a great addition to a holiday table — flavorful and satisfying for everyone at the meal. Over the next week I’ll share more vegetarian Thanksgiving ideas; I hope you find recipes you love.
Method
In the slow cooker, combine all ingredients listed under “to slow cook” and stir to mix. Slow cook for 8 hours (I used the slow cook function on my Instant Pot).
In the morning, the chickpeas should be soft and fully cooked. Keep them warm while you prepare the tempering.
Heat oil in a pan. When hot, add chopped ginger and sauté for a few seconds until it starts to turn light golden.
Add chopped onion and cook 2–3 minutes until the raw smell disappears. Add chopped tomatoes and salt, mix, and cook about 5 minutes.
Stir in red chili powder, garam masala, chole masala, and cumin powder. Cook another 6–7 minutes until tomatoes break down and oil begins to separate at the edges. If the spices start to stick while the tomatoes cook, add 1 tablespoon of water to prevent burning.
Transfer the cooked masala into the slow cooker, add crushed kasuri methi and about 1/4 cup water if needed, and mix well.
Slow cook for an additional 2 hours to marry the flavors. Before serving, stir in chopped cilantro.
Serve the slow cooker chana masala hot with rice, naan, or your favorite bread.
* Adjust the consistency to your preference. If the chickpeas look dry after the initial 8 hours, add more water to create a saucier curry. I prefer it balanced — not too dry, not overly soupy.
* Chole Masala is a spice blend commonly used for chickpea dishes in India and is available at Indian grocery stores.
Slow Cooker Chana Masala
Ingredients
to slow cook for 8 hours
- 1 cup raw chickpeas
- 2.5 cups water
- 1 teaspoon ginger garlic paste
- 2 bay leaves
- 3 cloves
- 3 black cardamom pods
- 2 green cardamom pods
- 5–6 peppercorns
- 1 teaspoon chole masala
- 1 teaspoon salt
for the masala
- 2 teaspoons oil
- 1/2 teaspoon chopped ginger
- 1 small red onion, chopped
- 2 medium tomatoes, chopped
- 1/4 teaspoon red chili powder
- 1/4 teaspoon garam masala
- 1/4 teaspoon cumin powder
- 1/4 teaspoon chole masala
- Salt, to taste
- 1 teaspoon crushed kasuri methi
- Cilantro, to garnish
Instructions
- Add all ingredients listed under “to slow cook” to your slow cooker and stir.
- Slow cook for 8 hours.
- Once chickpeas are tender, keep them warm while you prepare the masala.
- Heat oil in a pan, add chopped ginger and sauté until light golden.
- Add chopped onion and cook 2–3 minutes until softened.
- Add chopped tomatoes and salt, cook 5 minutes.
- Add red chili powder, garam masala, chole masala, and cumin powder; mix well.
- Cook 6–7 minutes until tomatoes are well cooked and oil starts to separate; add a tablespoon of water if the spices begin to stick.
- Transfer the masala to the slow cooker, add crushed kasuri methi and 1/4 cup water if needed, and mix.
- Slow cook for another 2 hours to combine flavors.
- Stir in chopped cilantro and serve with rice or bread of your choice.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Slow Cooker Chana Masala 