Slow Cooker Chana Masala

A vibrant, tangy chickpea curry. One of the best vegan curries you’ll ever make — and it costs next to nothing.

Ingredients

• 2 x 400g tins chickpeas, drained
• 1 onion, diced
• 3 cloves garlic, crushed
• 400g tin chopped tomatoes
• 2 tbsp tomato puree
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 tsp turmeric
• 1/2 tsp chilli powder
• 1 tsp fresh ginger, grated
• Juice of 1 lemon
• Fresh coriander to serve

Method

1. Place chickpeas, onion, garlic, tomatoes, and tomato puree in the slow cooker.
2. Add all spices and ginger. Stir well.
3. Cook on Low for 6-8 hours.
4. Stir in lemon juice and scatter with fresh coriander.
5. Serve with basmati rice or naan.

Tips

Chana masala should be slightly tangy — the lemon juice at the end is essential. Don’t skip it.