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Photo of Slow cooker chickpea tikka masala by WW

Slow cooker chickpea tikka masala

2 - 4
PersonalPoints™ per serving
Total Time
7 hr 10 min
10 min
7 hr
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.


Brown onion

2 medium, finely chopped

Garam masala

1 tbs

Canned chickpeas, rinsed and drained

2 400g can, (2 x 400g cans)

Canned diced tomatoes

2 400g can, (2 x 400g cans)

Light canned coconut milk

1 cup(s), (250ml)

Fresh coriander

2 tbs, chopped


  1. 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.
  2. 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.