Slow Cooker Chana Masala

INGREDIENTS:

• 1 tbsp coconut oil

• 1 large red onions, chopped

• 6 cloves garlic, minced

• 1 tbsp grated ginger

• 1⅓ cups chopped tomatoes

• 2 medium red potatoes, cut into ½-inch cubes

• 1 cup chickpeas, soaked and rinsed

• 1 tbsp fresh lemon juice

• 1 tsp chopped fresh cilantro

• 1 tbsp curry powder

• 1 tbsp ground coriander

• ½ tsp ground cumin

• ½ tsp ground turmeric

• 1 pinch ground black pepper

• 2 cups low sodium vegetable stock

For soaking chickpeas: 1 tbsp apple cider vinegar or fresh lemon juice

DIRECTIONS:

12 hours before starting to cook, add chickpeas to a large bowl and cover with 3 cups water and 1 tbsp apple cider vinegar or lemon juice. Let it sit on your counter, until ready to cook.

1. Discard water and rinse chickpeas

2. Add coconut oil to pan and heat for 30 seconds, over medium heat.

3. Add chopped onion and saute until translucent

4. Add garlic and ginger and saute for 1-2 minutes

5. Add tomatoes, curry, coriander, cumin, turmeric and pepper and cook for 5 minutes

6. Transfer to slow cooker, add chickpeas, potatoes and vegetable stock

7. Cook on low for 6-8 hours, until chickpeas are tender

8. Add lemon juice and serve over cauliflower rice or cooked sprouted rice

9. Garnish with cilantro

10. Enjoy!

Original recipe from Forks Over Knives website

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