Chana Masala In The Slow Cooker

• 4 cups water
• 1 large onion, diced
• 1 (28 ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste
• 1/3 cup fresh cilantro leaves, chopped
• 2 teaspoons garam masala
• 2 teaspoons garlic powder
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper (more if you like more of a kick)
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon sea salt
• 2 (15 ounce) cans chickpeas
• serve over basmati rice

1. Combine everything except the chickpeas and Basmati rice in your slow cooker and turn on LOW for 6-8 hours.
2. Add chickpeas.
3. Cook 2 more hours until they're tender and have incorporated the Indian flavors.
4. Serve over Basmati rice.

water, onion, tomatoes, tomato paste, fresh cilantro, garam masala, garlic, cumin, cayenne pepper, ground coriander, turmeric, salt, chickpeas, basmati rice

Taken from www.food.com/recipe/chana-masala-in-the-slow-cooker-516746 (may not work)