Made this crockpot vegan chickpea tikka masala last night, so easy and comforting
No sautéing, no prep. Just threw everything in the slow cooker and let it do its thing. Came out creamy, flavorful, and perfect with rice and naan.
by CookedCuration
4 Comments
CookedCuration
**Ingredients:**
* 2 cans chickpeas (15 oz each), drained and rinsed * 1 can diced tomatoes (14.5 oz) * 1 can full-fat coconut milk (13.5 oz) * 1 small onion, finely chopped * 2 cloves garlic, minced * 1 tablespoon garam masala * 1 teaspoon ground cumin * 1 teaspoon paprika * ½ teaspoon ground turmeric * ½ teaspoon salt (adjust to taste) * ¼ teaspoon cayenne (optional, for heat) * Juice of half a lemon and fresh cilantro for garnish
**Instructions:**
1. Add chickpeas, tomatoes, coconut milk, onion, garlic, garam masala, cumin, paprika, turmeric, salt, and cayenne to the crockpot. Mix to combine. 2. Cover and cook on **high for 3–4 hours** or **low for 6–7 hours**. 3. Stir in lemon juice just before serving and garnish with cilantro.
scarletphantom
Looks amazing
Allforthe2nd
Well well well I know what dinner is gonna be tomorrow!
4 Comments
**Ingredients:**
* 2 cans chickpeas (15 oz each), drained and rinsed
* 1 can diced tomatoes (14.5 oz)
* 1 can full-fat coconut milk (13.5 oz)
* 1 small onion, finely chopped
* 2 cloves garlic, minced
* 1 tablespoon garam masala
* 1 teaspoon ground cumin
* 1 teaspoon paprika
* ½ teaspoon ground turmeric
* ½ teaspoon salt (adjust to taste)
* ¼ teaspoon cayenne (optional, for heat)
* Juice of half a lemon and fresh cilantro for garnish
**Instructions:**
1. Add chickpeas, tomatoes, coconut milk, onion, garlic, garam masala, cumin, paprika, turmeric, salt, and cayenne to the crockpot. Mix to combine.
2. Cover and cook on **high for 3–4 hours** or **low for 6–7 hours**.
3. Stir in lemon juice just before serving and garnish with cilantro.
Looks amazing
Well well well I know what dinner is gonna be tomorrow!
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