Slow Cooker Chana Masala with Spinach

By Sprig Originals ✓ · cooked up in Sprig

A hands-off chickpea curry that builds deep, gently spiced flavour over a long, slow simmer — no frying, no browning, no standing at the stove. Everything goes in cold in the morning, and by dinner you have a thick, tomato-rich masala that gets finished with a handful of spinach and a swirl of cream. Serve it over rice or with warm naan for an easy meat-free weeknight meal the whole family will eat.

Ingredients

• 2 15 oz cans chickpeas, drained and rinsed
• 1 14.5 oz can crushed tomatoes
• 1 large yellow onion, finely chopped
• 4 cloves garlic, grated or finely chopped
• 1 tbsp fresh ginger, grated
• 2 tbsp mild curry powder
• 2 tsp garam masala
• 1 1/4 tsp salt

• 5 oz baby spinach
• 1/2 cup heavy cream

Instructions

1. Tip the drained chickpeas, crushed tomatoes, chopped onion, garlic, ginger, curry powder, garam masala and salt straight into a 5- to 6-quart slow cooker. Add 1/2 cup water, then stir well so the spices coat everything evenly.
2. Cover and cook on LOW for 7 hours or on HIGH for 3 1/2 hours, without lifting the lid, until the onion is completely soft and the sauce has darkened and thickened.
3. Scatter the baby spinach over the top, cover again, and leave for 5 minutes on either setting until fully wilted, then stir it through.
4. Stir in the heavy cream. Press about a quarter of the chickpeas against the side of the pot with the back of a spoon to thicken the sauce, then taste and add more salt if needed.
5. Let it stand uncovered for 5 minutes to settle, then serve hot over basmati rice or with warm naan.

Chef's tips

Nutrition (per serving, estimated)

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