Slow Cooker Chana Masala
Turn this classic vegetarian dish into a super-simple lunch solution: Throw the ingredients in a slow cooker on Sunday, cool in the fridge and enjoy all week long.
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Cooking tools:
- Slow cooker
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Wooden spoon
- Saucepan
- Stove
- Airtight container
- Microwave
- Refrigerator
- Freezer
- Serving bowl
- Spoon
- Mixing bowl
Ingredients
- 1 large onion, finely diced (2 cups)
- 3-4 medium carrots, finely diced (2 cups)
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, peeled and grated
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon garam masala
- ½ teaspoon salt
- ¼ teaspoon ground cayenne pepper
- 1 (28-ounce) can crushed tomatoes
- 2 (15-ounce) cans chickpeas, drained and rinsed
- Juice and zest of ½ lemon
- 2 cups brown basmati rice (cooked according to package directions)
- Plain greek yogurt (for topping)
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