Chana Masala in the Slow Cooker

Ever since a new Indian restaurant opened up in our town last fall, I can't get enough. It's become my new foodie obsession. For me, it wasn't enough to just enjoy a nice meal out every other month. I wanted to recreate these colorful flavors at home. If you're new to Indian cooking, don't let these recipes overwhelm you. Just because the list of ingredients is longer than usual, it doesn't mean they're difficult or expensive. It's true, you may have to spend a little bit on your initial investment in Indian cookery. Garam Masala, Turmeric, and other spices are a must, and they can set you back $5-7 per bottle. However, they last a long time and ensure the authentic flavors of India. Plus, most of the other ingredients required are inexpensive and help offset the cost of the spices. This recipe for one of my favorites, Chana Masala, is so flavorful you'll forget that it's vegetarian...and frugal!

• Ready In: 10 hrs 5 mins
• Serves: 6

Ingredients

• 4  cups water
• 1  large onion, diced
• 1 (28 ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste
• 1⁄3 cup fresh cilantro leaves, chopped
• 2  teaspoons garam masala
• 2  teaspoons garlic powder
• 1  teaspoon cumin
• 1⁄2 teaspoon cayenne pepper (more if you like more of a kick)
• 1  teaspoon ground coriander
• 1  teaspoon turmeric
• 1  teaspoon sea salt
• 2 (15 ounce) cans chickpeas
•  serve over basmati rice

Directions

1. Combine everything except the chickpeas and Basmati rice in your slow cooker and turn on LOW for 6-8 hours.
2. Add chickpeas.
3. Cook 2 more hours until they're tender and have incorporated the Indian flavors.
4. Serve over Basmati rice.