This Slow Cooker Chickpea Tikka Masala is a must-try for anyone who loves bold, rich flavors but doesn’t have hours to spend in the kitchen. It’s an easy, nutritious, and incredibly satisfying dish that’s sure to become a staple in your meal rotation.
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Slow Cooker Chickpea Tikka Masala
There’s something incredibly satisfying about coming home to a warm, hearty meal that’s been simmering away all day, filling your home with the rich aromas of spices. This Slow Cooker Chickpea Tikka Masala is exactly that—a comforting, flavorful dish that’s perfect for busy weekdays or lazy weekends. With its blend of aromatic spices, tender chickpeas, and creamy yogurt, this dish brings the warmth and depth of Indian cuisine to your kitchen with minimal effort.
The combination of garam masala, fresh ginger, garlic, and tomatoes creates a deep, complex flavor profile that’s both comforting and exotic. These spices work together to infuse the chickpeas with a warmth and richness that makes every bite a delight.
One of the greatest advantages of this recipe is its simplicity. Using a slow cooker allows you to set everything up and then go about your evening activities while the magic happens in your kitchen. By the time dinner rolls around, you’ll have a meal that’s ready to serve with almost no extra work required. AKA this is perfect for when you have practices or rehearsals and want to come home to something ready to eat.
It’s a great way to enjoy a vegetarian meal that’s hearty enough to satisfy everyone at the table. Chickpeas are a fantastic source of plant-based protein, making this dish both filling and nutritious. The addition of yogurt adds a creamy texture and a slight tang, balancing out the spices perfectly.
Serve it with basmati rice or naan for a complete meal. If you need rice my favorite way is my Foolproof Method for Cooking Rice on the Stovetop. It’s also a great dish for meal prepping, as it tastes even better the next day!
If you are looking for a traditional tikka masala check out my recipe for Chicken Tikka Masala.
Ingredients
- Oil – I like using olive oil but any cooking oil like coconut oil will work.
- Yellow Onion – A yellow onion or sweet onion work best.
- Garam Masala – The key to good tikka masala. Garam Masala is a blend of spices that you can find at your grocery store. Different varieties will have different levels of heat but most varieties aren’t spicy.
- Tomato Paste – A little tomato paste for the rich flavor. For the amount you need using the tube of tomato paste works best.
- Garlic – About 2 cloves garlic, fresh minced garlic works best.
- Ginger – I like to keep a big knot of ginger and the freezer and grate it while it is still frozen, it makes it so much easier than trying to mince fresh ginger.
- Kitchen Ready Tomatoes – A large can of crushed tomatoes.
- Salt – Use kosher slat when cooking, if you don’t have kosher salt sea salt works best.
- Plain Yogurt – Full-fat works best and greek yogurt can also be used. For a vegan option you can also use coconut milk or yogurt.
- Cilantro – Adds that bite of freshness to the dish.
- Chickpeas – Also known as Garbanzo Beans. Two of the large cans of chickpeas. This meal makes a large portion, don’t worry it keeps well in the fridge for lunch the next day.
pro tip
There are so many ways to serve this dish, you can opt for the traditional rice and naan but you can also use brown rice or cauliflower rice for serving.
Instructions
Sauté the Onion and Spices. Start by heating a skillet over medium heat. Once it’s hot, add the oil to the skillet. Toss in the diced onion and cook for 3 to 5 minutes until it’s softened.
Next, stir in the garam masala, tomato paste, garlic, and fresh ginger. Let these ingredients cook for 1 to 2 minutes, just until they become fragrant.
Add the kitchen-ready tomatoes and salt to the skillet, mixing everything together until well combined. Transfer this mixture to your slow cooker.
Once the tomato mixture is in the slow cooker, add the drained chickpeas. Stir everything together to ensure the chickpeas are evenly coated with the flavorful sauce.
Cover your slow cooker and cook on high for 2 to 3 hours or on low for 5 hours.
Just before serving, stir in the plain yogurt and chopped cilantro. The yogurt adds a creamy richness that balances the spices, while the cilantro provides a fresh, vibrant contrast.
Serve your Chickpea Tikka Masala hot, with rice or naan to soak up all that delicious sauce.
tips, tricks and questions
Yogurt Alternative: If you’re looking for a dairy-free option, coconut yogurt or canned coconut milk works wonderfully in this recipe. It adds a subtle coconut flavor that pairs well with the spices. Alternatively, you can simply omit the yogurt for a vegan version.
Can I use dried chickpeas instead of canned?
Yes, you can use dried chickpeas, but you’ll need to cook them first. Soak them overnight, then cook until tender before using them in the recipe. You’ll need about 4 cups of cooked chickpeas for this dish.
Can I freeze leftovers?
Absolutely! This dish freezes beautifully. Simply store it in an airtight container and freeze for up to 3 months. To reheat, thaw in the fridge overnight and then warm on the stove or in the microwave.
What can I serve with this dish?
This Chickpea Tikka Masala pairs perfectly with basmati rice or naan. For a lighter option, you could also serve it with a simple side salad or some steamed vegetables.
Variations: Chopped sweet potatoes, green peas, bell pepper, and green onions would all make a great addition to this dish.
If you like this Chickpea Tikka Masala Recipe you might also like:
Slow Cooker Chickpea Tikka Masala
This Slow Cooker Chickpea Tikka Masala is a hearty, flavorful, and easy-to-make dish that combines the warmth of Indian spices with the convenience of a slow cooker.
Ingredients
- 3 tablespoons oil
- 1 yellow onion, diced
- 1 tablespoon garam masala
- 1 tablespoon tomato paste
- 2 teaspoons garlic, minced
- 2 teaspoons fresh ginger, grated/minced
- 1 28-ounce can kitchen ready tomatoes
- 1 teaspoon kosher salt
- ½ cup plain yogurt, full fat works best
- ¼ cup chopped chopped cilantro
- 2 29-oz cans chickpeas
Instructions
- Heat a skillet to medium heat. Add the oil to the hot skillet.
- Add the onion and cook 3 to 5 minutes. Add the garam masala, tomato paste, garlic, and ginger. Cook for 1 to 2 minutes.
- Add the kitchen ready tomatoes and salt and mix together. Remove from the stove and transfer to the crockpot. Add the drained chickpeas to the crockpot and mix everything together.
- Cover the crockpot and cook on high 2 to 3 hours or low for 5 hours. Before serving stir in the plain yogurt and cilantro.
Nutrition Information:
Yield:
8Serving Size:
1/8 the dishAmount Per Serving: Calories: 422Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 1mgSodium: 189mgCarbohydrates: 64gFiber: 17gSugar: 14gProtein: 20g
Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.
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