Five-ingredient slow-cooker chickpea tikka masala
32 oz, rinsed and drained (2 [16-oz] cans)
Canned diced tomatoes
29 oz, fire-roasted (2 [14.5-oz] cans)
2 cup(s), chopped
Light unsweetened coconut milk
3 Tbsp, optional
- In 4- to 6-quart slow cooker, combine chickpeas, tomatoes, onion, garam masala, black pepper, and salt. Cover pot and cook on Low for 7 to 8 hours.
- Turn off slow cooker and wait for chickpeas and vegetables to stop boiling. Stir in coconut milk. Garnish with cilantro (if using).
- Serving size: 1¼ cups