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Slow Cooker Chickpea Tikka Masala with Brown Rice
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Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Slow Cooker
  • Medium Saucepan

Ingredients
  

  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 (14.5 oz) can diced tomatoes
  • 1 (13.5 oz) can full-fat coconut milk
  • 2 tablespoons garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups brown rice
  • 4 cups water
  • Fresh cilantro, chopped (for serving)

Instructions
 

  • Add the diced onion, minced garlic, and grated ginger to the slow cooker.
  • Stir in the drained chickpeas, diced tomatoes, coconut milk, garam masala, turmeric, paprika, salt, and black pepper.
  • Cover and cook on low for 6 hours or on high for 3 hours until the sauce thickens and the flavors meld.
  • About 45 minutes before the curry is done, combine the brown rice and water in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 40 minutes until the rice is tender.
  • Fluff the rice with a fork. Serve the chickpea tikka masala over the brown rice and top with chopped cilantro.

Notes

For extra creaminess, stir a spoonful of plain yogurt into each bowl just before eating. Leftovers store well in airtight containers for up to four days in the fridge. Reheat gently on the stove or in the microwave with a splash of water to loosen the sauce. If you prefer a thicker curry, remove the lid for the last 30 minutes of cooking.
Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker, Medium Saucepan