slow-cooker chana masala (chick pea curry)

Last week I made all of our dinners in the slow-cooker. It worked out so well, I think I may make a habit of doing it. My particular favourite of the recipes I tried was the slow-cooker chana masala, or chick pea curry.

Slow-cooker Chana Masala

You will need:

1 medium onion, diced
2 cloves garlic, minced or crushed
1 inch ginger, peeled and grated OR 1 tsp powdered ginger
1 tsp cumin
1 tsp coriander
1 tsp turmeric
Salt to taste
1 cup dried chick peas (or 1 15 oz can)*
12 oz diced tomatoes
1/2 tsp garam masala

* I recommend using dried chick peas whenever possible. They are much healthier than canned chick peas, which lose a lot of their nutritional value during processing and have an incredible amount of salt added to them.

Directions:

Soak dried chick peas overnight. Drain the soaking water and boil the chick peas in fresh water on the stove until they are soft. (I like to do a large amount at once, so that I have plenty of chick peas available throughout the week for other recipes, snacks, etc. You can put your extra chick peas in a container in the fridge.)

Sautee the onion, garlic, and ginger in the olive oil.

Add all ingredients to the slow-cooker. Cook for 6-9 hours on low.