slow cooker channa masalaby sincerelycaroline
2 Tablespoons olive oil
1 medium yellow onion, thinly sliced
1 2-inch piece of fresh ginger, minced
4-5 cloves of garlic, minced
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon red pepper flakes
1 teaspoon sea salt
2 14.5-ounce cans diced tomatoes
3 15-ounce cans of garbanzo beans
1/2 cup water
Garnish: Lime wedges and sour cream (regular or vegan substitute)
(1) Heat olive oil in a saute pan over medium heat. Add onions, ginger and garlic, cooking 5-6 minutes or until tender. Add turmeric, coriander, cumin, red pepper flakes and sea salt, stirring thoroughly to evenly distribute spice. Simmer an additional 2 minutes, then remove from heat.
(2) Add tomatoes, chickpeas and water to the bowl of a slow cooker. Top off with onion and garlic mixture, stirring to combine. Cover with lid and cook on low for 5-7 hours.
(3) Serve over brown rice, quinoa, grilled fish or baked tofu (or eat ’em alone!) topped with a squeeze of lime juice and dollop of sour cream, if desired.