Slow cooker chickpea tikka masala
2 - 4
PersonalPoints™ per serving
7 hr 10 min
Long, slow simmering melts away the onions and softens the chickpeas to absorb the fragrant spices in this vegan version of the popular Indian dish. We stir in the coconut milk at the end, without boiling it, to prevent it from curdling.
2 medium, finely chopped
Canned chickpeas, rinsed and drained
2 400g can, (2 x 400g cans)
Canned diced tomatoes
2 can(s), (2 x 400g cans)
Light coconut milk
1 cup(s), (250ml)
2 tbs, chopped
- Combine onion, garam masala, chickpeas and tomatoes in a 5.5 litre (22-cup) slow cooker. Season with salt and pepper. Cover with lid and cook on low for 7 hours.
- Turn off slow cooker and wait for mixture to stop simmering. Stir in coconut milk and serve sprinkled with coriander.
TIP: Serve with cauliflower rice or cooked quinoa to soak up every bit of sauce.