- 10-inch skillet
- 28 oz 1 can crushed tomatoes undrained
- 38 oz 2 cans chick peas (garbanzo beans) drained, rinsed
- 1 tbsp Olive oil
- 2 cup Chopped onions (2 large)
- ½ tsp Salt
- 1 Jalapeño chile diced
- 1 tbsp Grated gingerroot
- 2 tbsp Curry powder
- 2 tsp Paprika
- 1 tsp Garam masala
- ¼ tsp Ground red pepper (cayenne)
- 1 Lime, cut into 6 wedges
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. Add tomatoes and garbanzo beans to slow cooker.
- In 10-inch skillet, heat oil over medium heat. Add onions; cook until onions begin to soften. Add salt, jalapeño chile and gingerroot. Cook 1 minute. Stir in curry powder, paprika, garam masala and red pepper until fragrant and spices begin to brown. Add spice mixture to slow cooker.
- Add 3 tablespoons water to same skillet; beat with whisk to remove all spices and browned bits left in pan; add to slow cooker. Stir. Cover; cook on Low heat setting 4 to 6 hours or on High heat setting 2 to 3 hours.
- Serve with lime wedge and rice.
- Stir 3 cups baby spinach leaves into the Chana Masala after it is finished cooking. Cover; cook 10 minutes longer or until spinach is wilted.
- Basmati is the traditional rice served with Chana Masala; however, feel free to use your favorite rice. If you are in a time crunch, look for bags of frozen cooked rice in the frozen vegetable section of your grocery store.
- The spice level of this dish will depend on the size and spice level of your jalapeño chile. If you really like things spicy, increase ground red pepper to 1/2 teaspoon.
1 servings per container
- Amount Per ServingCalories280
- % Daily Value *
- Total Fat
- Saturated Fat 0.5g 3%
- Trans Fat 0.0g
- Sodium 680mg 29%
- Potassium 550mg 16%
- Total Carbohydrate
- Dietary Fiber 12g 48%
- Sugars 6g
- Protein 11g 22%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.