Five-ingredient slow-cooker chickpea tikka masala

Five-Ingredient Slow-Cooker Chickpea Tikka Masala

Points® value
Total Time
8 hr 10 min
10 min
8 hr
A handful of well-chosen ingredients come together for a soulful stew that tastes like more than the sum of its parts. After slowly simmering for hours, some real magic happens: The onions sort of melt away, and the chickpeas become creamy and fully seasoned throughout. A heavy splash of light coconut milk at the end smooths and rounds out the flavors. Be sure to stir it in after turning the cooker off; if it boils, it is likely to curdle. Serve with cauliflower rice to soak up all the saucy goodness.


Canned chickpeas (garbanzo beans)

32 oz, rinsed and drained (2 [16-oz] cans)

Canned diced tomatoes

29 oz, fire-roasted (2 [14.5-oz] cans)

Uncooked onion

2 cup(s), chopped

Garam masala

1 Tbsp

Black pepper

1 tsp

Kosher salt

½ tsp

Canned unsweetened light coconut milk

1 cup(s)


3 Tbsp, optional


  1. 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.
  2. Turn off slow cooker and wait for chickpeas and vegetables to stop boiling. Stir in coconut milk. Garnish with cilantro (if using).
  3. Serving size: 1¼ cups