Five-Ingredient Slow-Cooker Chickpea Tikka Masala
7
Points®
Total time: 8 hr 10 min • Prep: 10 min • Cook: 8 hr • Serves: 6 • Difficulty: Easy
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.
Ingredients
Canned chickpeas (garbanzo beans)
32 oz
Canned diced tomatoes
29 oz
Uncooked onion(s)
2 cup(s), chopped
Garam masala
1 Tbsp
Black pepper
1 tsp
Kosher salt
0.5 tsp
Canned unsweetened light coconut milk
1 cup(s)
Cilantro
3 Tbsp
Instructions
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
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