Slow Cooker Chickpea Tikka Masala (Print-Friendly Version)
Chickpeas slow-cooked with tomatoes, coconut milk, and spices for a cozy Indian-inspired meal.
# What You’ll Need to Make This:
→ Main Ingredients
01 -
2 cans (425 g each) chickpeas, drained and rinsed
02 -
1 can (410 g) diced tomatoes
03 -
1 can (400 ml) full-fat coconut milk
04 -
1 small onion, finely chopped
05 -
2 cloves garlic, minced
→ Spices and Seasonings
06 -
1 tablespoon garam masala
07 -
1 teaspoon ground cumin
08 -
1 teaspoon paprika
09 -
0.5 teaspoon ground turmeric
10 -
0.5 teaspoon salt, or to taste
11 -
0.25 teaspoon cayenne pepper, optional
→ Finishing and Garnish
12 -
Juice of half a lemon
13 -
Fresh cilantro, chopped, for garnish
# How to Prepare:
01 -
Place chickpeas, diced tomatoes, coconut milk, onion, garlic, garam masala, cumin, paprika, turmeric, salt, and cayenne into the crockpot. Stir thoroughly to blend all components.
02 -
Secure the crockpot lid and cook on high for 3–4 hours or low for 6–7 hours. Do not disturb during cooking to allow flavors to meld.
03 -
Before serving, stir in lemon juice. Ladle into bowls and garnish with fresh cilantro as desired.
# Extra Tips:
01 -
For a creamier result, incorporate 1–2 tablespoons of tomato paste or an extra splash of coconut milk after cooking.
02 -
This dish keeps well refrigerated for up to 4 days and can be frozen for extended storage.
03 -
Pairs well with basmati rice or naan for a hearty meal.