Chana Masala In The Slow Cooker - cooking recipe

Ingredients

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

Preparation

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