Slow cooked Chana Masala

This is a favorite of mine, crockpot Chana Masala. I make a large batch of this and keep in ready to eat in the fridge for a few days. It’s great as left overs and in this case, over poached eggs and toast.

poached eggs and spinach on toast with chana masala

Chana Masala


  • 4 C. water
  • 1 large onion, diced
  • 1 28-oz. can diced tomatoes
  • 1 6-oz. can tomato paste
  • 1/2 C. chopped fresh cilantro leaves
  • 2 tsp. garam masala
  • 2 tsp. garlic powder
  • 1 tsp. cumin
  • ½ tsp. cayenne pepper (more if you like more of a kick)
  • 1 tsp. ground coriander
  • 1 tsp. turmeric
  • 1 tsp. sea salt
  • 2 cans chickpeas


  1. Combine everything except the chickpeas 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 brown rice or quinoa.
  5. I used all organic ingredients. This batch lasted a week. We ate it on salad, over quinoa, over poached eggs and toast.

For this delicious breakfast simply poach 2 eggs , steam 1 cup of spinach per person and toast one piece of whole grain toast.

Assemble and pour 1/2 cup of Chana Masala over the top serve hot and eat immediately.

This is such a delicious and healthy breakfast. No fats, no butter!

Bon Apetite




Original recipe at

Consciousness Explorer, Love Gifter, Dreamer and Bad Ass Facilitator of Awesome. I started BattyKitten to document my life's adventure.

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