Chana Masala with Turmeric Green Beans
Cancel takeout tonight and whip up this Slow Cooker Chana Masala! It’s quite similar to my Cauliflower + Chickpea Tikka Masala — both recipes use some of the same spices — but it’s more savory than creamy since it doesn’t contain coconut milk.
While this isn’t one of those “dump it and forget about it” slow cooker recipes, the bit of prep required still takes hardly any effort. I easily could’ve eaten the Chana Masala straight from the slow cooker with a spoon — it was seriously that good — but I opted to be a bit more, ahem, adult and serve it with quinoa and Turmeric Green Beans.
To make quinoa more flavorful, always swap the water for vegetable broth when cooking it. We use Better Than Bouillon Seasoned Vegetable Base, as it lasts longer than the stuff that comes in cartons and it’s much more potent, too.
No matter what’s for dinner, we always try to incorporate a green vegetable on the side. These Turmeric Green Beans are the perfect compliment to Chana Masala! Sautéed in olive oil flavored with turmeric and garlic powder, the green beans cook for about 6-7 minutes until they’re blistered and oh-so delicious.
This is one of those easy, tasty meals — vegan and gluten free too — that just makes you feel good after eating it. Enjoy!
INGREDIENTS - CHANA MASALA
2 - 14.5 oz. cans chickpeas, drained and rinsed
1 T. olive oil
2 T. fresh ginger, minced
5 garlic cloves, minced
1 yellow onion, chopped
2 small Thai chilies (or serrano peppers), minced
1 t. turmeric
2 T. garam masala
3 oz. tomato paste
2 c. vegetable broth
Salt & pepper, to taste
Rice, quinoa or naan, to serve
Fresh cilantro, to garnish
INGREDIENTS - GREEN BEANS
2 T. olive oil
1/2 t. turmeric
1/4 t. garlic powder
12 oz. bag of steam-in-the-bag green beans
STEPS
1) Heat the ginger, garlic and onions with 1 tablespoon olive oil in a pan over medium heat. Cook, stirring occasionally, until the onions start to brown, about 10-12 minutes.
2) Add the Thai chilis, turmeric and garam masala and season with salt and pepper. Toss well to coat, cooking another minute or two.
3) Pour the veggies into the slow cooker (I highly recommend using a slow cooker liner, as turmeric tends to stain) and add the tomato paste, chickpeas and vegetable broth. Cover and cook on low for six hours.
4) Just before you’re ready to eat, prepare the green beans. In a small bowl, whisk together 2 tablespoons olive oil, 1/2 t. turmeric and 1/4 t. garlic powder. Pierce the bagged green beans with a fork and microwave for 3 1/2 minutes. Pour the olive oil mixture into a wok over high heat. Add the green beans and toss. Cook, stirring frequently until the green beans blister, about 6-7 minutes.
5) Serve the Chana Masala with rice, quinoa or naan, if desired, and top with fresh cilantro. Enjoy with a side of the tasty green beans!
